Matsutake Mushroom Rice
- Cook
- 30 min
-
[RICE COOKING] [WHT]
[NORM] [2.5] 30 min
2 rice cups (360 ml) plain white rice, rinsed
290 ml water
1 tablespoon usukuchi (light color) soy sauce
3 tablespoons sake
1 teaspoon kosher salt
80 g matsutake mushrooms, rinsed, thinly sliced
Kombu 2" x 4" piece (4 g)
(Additional Ingredients = 84 g total)
Wipe the surface of the kombu with a dry cloth to remove any residue and pat matsutake mushrooms dry.
Add rinsed rice into a bowl of water and let soak for 15 minutes. Drain thoroughly using a sieve, let rest for another 15 minutes, then add to the pot.
Add in water, soy sauce, sake, and salt, mix gently, then lay the kombu on top of the rice. Scatter the sliced matsutake mushrooms over the kombu.
Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [2.5] rice cups to cook the rice. Press and hold down the [V] icon to skip the soaking time.
Once the rice is cooked, remove the kombu and gently mix the rice. Serve warm.
For this recipe, the cooking amount of 3.5 rice cups accounts for the additional ingredients. For every 330 g (11.6 oz) of additional ingredients, increase the setting by 1 rice cup when cooking mixed rice.
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