Matsutake Mixed Rice
Bring the flavor and aroma of fall to your dinner table.
- Nutrition facts are for one serving.
- Time to soak the rice is not included in the cooking time.
Ingredients(Servings: 4)
Directions
- Thoroughly rinse the rice and then place into a colander.
- Quickly rinse off the matsutake mushroom and use a tightly wrung wet kitchen cloth to remove any dirt. Lightly shave off the hard bottom with a knife, then thinly slice up along the grain. Sprinkle on (A) to season.
- Place (1), the kombu, (B) and (2) with its seasonings into a rice cooker, then steam as usual.
Cooking Basics
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
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