Autumn's seasonal treat

Matsutake Mushroom Rice

Matsutake Gohan



Double-lid donabe rice cooker, "Kamado-san"




2 rice-cups (360 ml) short grain rice, rinsed and drained
1 1/3 cups (320 ml) dashi stock
2 tablespoons sake
2 tablespoons light color soy sauce (“usukuchi shoyu”)
1/4 teaspoon sea salt
6 oz (180 g) matsutake mushrooms, cleaned (*) and thinly sliced
*To clean matsutake, use a damp paper towel to wipe off the dust. Shave off the very thin layer of the hard bottom part.
3 oz (100 g) cooked gingko nuts (“ginnan”), optional

some chopped mitsuba herb
some yuzu zest


  1. In “Kamado-san”, combine the rinsed rice, sake, soy sauce, salt, and dashi stock. Let the rice soak in liquid for 20 minutes.
  2. Spread the matsutake mushrooms evenly over the rice. Add the gingko nuts.
  3. Cover “Kamado-san” with both lids and cook over┬ámedium-high heat for 13-15 minutes, or until 2-3 minutes after the steam starts puffing out of the top lid.
  4. Turn off the heat and let it stand for 20 minutes.
  5. Uncover and gently toss the rice with a rice paddle. Garnish with some chopped mitsuba and yuzu zest to serve.

About the measurements used in our recipes:

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml

For other measurements, standard US measures are used.
1 cup = 240 ml
1 oz = 30 g
1 in. (1") = 2.5 cm