Easy Rice Cooker Matsutake Gohan
Discover the elegance of Japanese cuisine with this *Easy Rice Cooker Matsutake Gohan.* This aromatic mixed rice dish highlights the prized matsutake mushrooms, known for their earthy, pine-like fragrance, combined with perfectly seasoned Japanese short-grain rice. With minimal prep and the convenience of a rice cooker, this recipe blends dashi stock, soy sauce, mirin, and sake to create a delicate yet flavorful base that allows the mushrooms to shine. The matsutake's unique aroma steams into the rice as it cooks, resulting in a comforting, authentic dish perfect for any occasion. Serve it warm, garnished with fresh parsley or mitsuba, and enjoy as a delightful centerpiece or a complement to other Japanese dishes. This quick and simple recipe is ideal for busy weeknights or impressing guests with minimal effort.
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Recipe Information
Ingredients
- 2 cups Japanese short-grain rice
- 2 cups Dashi stock
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin
- 1 tablespoon Sake
- 2 Matsutake mushrooms
- 0.5 teaspoons Salt
- 1 tablespoon Fresh parsley or mitsuba (optional, for garnish)
Instructions
1. Rinse the Japanese short-grain rice under cold running water until the water runs clear. Drain and set aside for 15 minutes to allow the rice to absorb some moisture.
2. Clean the matsutake mushrooms by gently wiping them with a damp cloth or brushing off any dirt. Do not soak them in water to preserve their aroma and texture. Slice the mushrooms into thin pieces, about 1/4 inch thick.
3. In a separate bowl, mix together the dashi stock, soy sauce, mirin, sake, and salt to create the seasoned cooking liquid.
4. Place the rinsed and drained rice into the rice cooker. Pour the seasoned cooking liquid over the rice, ensuring the liquid does not exceed the 2-cup rice level on your rice cooker’s pot.
5. Arrange the sliced matsutake mushrooms evenly on top of the rice. Do not stir; the mushrooms should remain on top so their aroma steams into the rice as it cooks.
6. Close the rice cooker lid and start the cooking cycle as you would for regular white rice.
7. Once the rice cooker signals that cooking is complete, allow the rice to rest and steam for an additional 10 minutes before opening the lid.
8. Gently fluff the rice with a rice paddle, incorporating the mushrooms into the rice evenly.
9. Serve warm, garnished with freshly chopped parsley or mitsuba if desired. Enjoy this aromatic and elegant dish as a standalone meal or alongside other Japanese dishes.
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3344 mg | 145% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 9.6 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
