Easy Rice Cooker Matsutake Gohan Recipes
JAPANESE RICE/GOHAN
No Japanese meal is complete without gohan - fluffy, slightly sticky rice. Top this versatile food with pickles, spring onions, nori or katsuobushi flakes
Provided by Elena Silcock
Categories Side dish
Time 35m
Number Of Ingredients 4
Steps:
- Rinsing and soaking your rice is key to achieving the perfect texture. Measure the rice into a bowl, cover with cold water, then use your fingers to massage the grains of rice - the water will become cloudy. Drain and rinse again with fresh water. Repeat five more times until the water stays clear.
- Tip the rinsed rice into a saucepan with 400ml water, or 200ml dashi and 200ml water, bring to the boil, then turn down the heat to a low simmer, cover with a tight-fitting lid with a steam hole and cook for 15 mins. Remove from the heat and leave to sit for another 15 mins, then stir through the mirin. Remove the lid and give it a good stir. Serve with any or all of the optional toppings.
Nutrition Facts : Calories 259 calories, Fat 1 grams fat, Carbohydrate 58 grams carbohydrates, Sugar 2 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium
EASY RICE COOKER MATSUTAKE GOHAN
This is my absolute favorite fall dish. Matsutake are wild pine mushrooms and have a very distinctive flavor, aroma, and texture. Growing up in the Pacific Northwest, we picked, received, and passed along boxes of matsutake mushrooms from the end of September until the frosts in November. In Japan, it's not uncommon to see matsutake mushrooms going for $75 or more per pound, although I understand the price has dropped a bit. There are lots of ways to eat these treasures, but this is my favorite. This is not the traditional way to cook Matsutake gohan, but it works pretty well. The rice kernels should be cooked through but not mushy. (NOTE: Make sure to get your mushrooms from a reliable and knowledgeable source. They look like another type of mushroom that is very very toxic.) Enjoy!
Provided by Akikobay
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put rice and water in a rice cooker and set aside for 30 minutes.
- Add matsutake, carrots, soy sauce, and sake in the rice cooker and turn on the switch to start.
- After rice cooker turns off, gently mix the rice to distribute the goodies on the top.
- Cover the rice.
- Allow to rest for 10 minutes before serving.
- Optional: I also add one abura-age (fried tofu), rinsed, squeezed, and sliced into thin strips when I put in the matsutake.
- Sometimes, I'll also include a bit of diced chicken as well.
- During the resting time, I sprinkle a few frozen green peas on the top of the rice to add a bit of color just mixing them in before serving.
Nutrition Facts : Calories 481.6, Fat 0.7, SaturatedFat 0.2, Sodium 1015, Carbohydrate 101.5, Fiber 3.9, Sugar 0.7, Protein 10.3
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- Rinse the rice under running water several times until the water is almost translucent and drain well. Trim off the bottom of the mushroom stems. Thoroughly clean the mushroom with a damp towel or paper towel. Do not wash the mushroom. Slice lengthwise into ⅛” (3 mm) slices.
- Put the rice and Seasonings in a rice cooker, and add dashi until a 3-cup line (you don't need to use all dashi). Add matsutake mushroom on top of the rice (do not mix!) and start cooking. Rice cookers these days include the soaking time; however, you can also soak rice for 15-30 minutes before cooking. Tip: Rice cooks evenly when it's not mixed with other ingredients. If you don't have a rice cooker, you can cook rice with a pot over the stove, an instant pot, or a donabe.
- You can keep the leftovers in an airtight container and store in the freezer for a month. I recommend freezing the rice over refrigerating as the rice gets dry and hard in the fridge. Read more about how to store the rice.
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