Bottarga and Matsutake Rice
Karasumi Matsutake Gohan
When I'm lucky to have these special ingredients, I love making this dish. You can substitute matsutake mushroom with a different kind of mushroom when matsutake is out of season. (The dish shown in this photo is made in 1 rice-cup size Kamado-san.)
Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)
4 - 5
- 2 rice-cups (360 ml) short grain rice, rinsed and drained
- 1 1/3 cups (320 ml) dashi stock or water
- 2 tablespoons sake
- 1 tablespoon usukuchi shoyu (light-color soy sauce; can be substituted with regular soy sauce)
- 2 - 3 oz (60 - 90 g) matsutake mushrooms (can be substituted with mistake or shimeji mushrooms), bottom end trimmed and thinly sliced
- 1 small to medium piece bottarga (cured mullet roe, can be substituted with powdered bottarga), thinly sliced
- 1 tablespoon unsalted butter
- some minced chives for garnish
- Combine the rice, dash stock, sake, and usukuchi shoyu in "Kamado-san". Let the rice soak for 20 - 30 minutes.
- Spread the matsutake mushrooms over the rice.
- Cover "Kamado-san" with both lids and cook over medium-high heat for 13 - 15 minutes, or until 2 - 3 minutes after the steam starts puffing out of the top lid.
- Turn off the heat and let Kamado-san rest (with both lids on) for 20 minutes.
- Uncover and spread the sliced bottarga over the rice. Add the butter and fluff gently. Garnish with the minced chives and enjoy.
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|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml