Matsutake Gohan

prep time: 30 mins (including soak time)
cook time: 35 mins
serves 2-4

This classic Japanese matsutake gohan is meant to bring out the wonderful, piney flavor of matsutake mushrooms but can be enjoyed with any wild mushrooms.

This dish is relatively simple to make and focuses on the layering of umami and salty flavor, so don't skimp on the dashi broth. Any dashi will work but I prefer one made from dried shiitake mushrooms and bonito to bring in more mushroomy flavor.

This dish goes well on its own or with some pickled veggies (tsukemono) and grilled fish.

Ingredients

3 dried shiitake mushrooms
½ cup bonito flakes
2 cups rice, (Preferably Japanese short grain, rinsed and soaked for 30 minutes)
½ lb matsutake mushrooms, (roughly 7-8, chopped into ½" pieces)
1 tablespoon soy sauce
1 tablespoon mirin
toasted sesame seeds and sesame oil, (for topping)

Instructions

In a small saucepan bring 4 cups of water to a light boil. Put the dried shiitake mushrooms and bonito flakes into a fine mesh sieve or tea steeper and simmer in the water for 15-20 minutes. Remove the sieve.
Add the rice, matsutake mushrooms, soy sauce, and mirin to the pan. Cover and steam under low heat for 12 minutes. Then, turn off the heat and let the rice steam for additional 5-10 minutes.
Scoop the rice into individual serving bowls and top with sesame oil, toasted sesame seeds, and a sprinkle of sea salt if needed.