Matsutake Gohan is similar to garlic rice. Very simply prepared, it´s mixed with some bonito soup, leaves and fried beancurd. There was something unusual about the rice, as it was not white rice but Japanese rice. This rice was more grainy and delicious. I had several helpings of it, which is unusual for someone like me who´s not really a rice person.
80g matsutake mushroom
20g fried beancurd skin (finely shredded)
10g or three mitsuba leaves (Japanese herb leaf)
1 cup rice
200ml bonito soup
16ml light soy sauce (higashimaru)
1. First, wipe the grime off (without washing) the matsutake mushroom (washing the mushroom will change the color and even taste).
2. Then slice off the root (at the bottom) of the mushroom very finely (do not chop it off entirely).
3. Wash the rice and mix the bonito soup, sake and light soy sauce together and leave to marinate for 20 minutes.
4. Then add the mushrooms and fried beancurd skin to the rice and cook for 40 minutes.
5. Once the rice is cooked, add the mitsuba leaves and cover for 10 minutes. Then it is ready to be served.
The rice used for this recipe is Japanese rice, which can be easily found in stores that specialise in Japanese goods.
Matsutake mushrooms are seasonal items (usually found in September) and can be pretty expensive; you can opt for shimeji mushroom instead.
Use boiled spinach if you find it hard to get mitsuba leaves. Bonito soup is actually made from the bonito fish, so it´s essentially fish stock.
The easier option to get the stock is to buy the bonito powder from Japanese stores and mix it with water.
This dish is similar to fried rice but with a different twist.