Kitchen notes · a little help before you start
Matsutake Gohan (Pine Mushroom Rice)
Matsutake Gohan (Pine Mushroom Rice) is made with Matsutake mushrooms, Japanese short grain rice, and konbu dashi stock.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- Japanese · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Include the rest
Leave time for the resting step before continuing.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
3. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Get to know the ingredients
Matsutake mushrooms
In the method: Thoroughly clean the dirt and sand off of the 130 grams Matsutake mushrooms using a damp paper towel.
Japanese short grain rice (2 cooker cups)
In the method: Put the 320 grams Japanese short grain rice in a strainer and wash until the water runs almost clear.
konbu dashi stock
In the method: If you are using a rice cooker, add the 1 teaspoon soy sauce, 1 teaspoon sake and 1/2 teaspoon salt and pour the 1 1/2 cups konbu dashi stock in until the water level…
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 130 grams Matsutake mushroomsIngredient note
Source: 320 grams Japanese short grain rice (2 cooker cups)Ingredient note
Source: 1 1/2 cups konbu dashi stockIngredient note
Source: 1 teaspoon soy sauceIngredient note
Source: 1 teaspoon sakeIngredient note
Source: 1/2 teaspoon saltIngredient note
Source: 5 sprigs mitsuba (chopped)Ingredient note
Source: 1 sudachi (optional)
How to make it
0 of 10 steps completeMake room for Matsutake Gohan (Pine Mushroom Rice)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
When the rice is done stir in the 5 sprigs mitsuba and 1 sudachi zest and serve hot sprinkled with a little finishing salt such as fleur de sel.
A little more help as you go
Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
A few questions you might have
What should I prepare first?
Set out the pot. Start with this step: Thoroughly clean the dirt and sand off of the 130 grams Matsutake mushrooms using a damp paper towel.
Which preparation step should I plan for?
Leave time for the resting step before continuing.
What happens at the end?
When the rice is done stir in the 5 sprigs mitsuba and 1 sudachi zest and serve hot sprinkled with a little finishing salt such as fleur de sel.
Is there another preparation step to plan for?
Have the next addition ready when the mixture reaches the boil described.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
