Many kinds of edible mushrooms grow in Japan. Matsutake mushrooms are said to be the king of all because of the great aroma and flavor. Matsutake grow in red pine forests in the autumn, and theyare specialautumn delicacy in Japan. Fresh matsutake harvested in Japan are very pricey, so imported matsutake are commonly purchased.
Matsutake mushrooms are cooked in various ways: steamed, grilled, fried, and more. Matsutake in sukiyaki and tempura are very popular. Also, matsutake rice and dobin mushi (steamed in a teapot), and soup are also delicious dishes.
Making Matsutake Rice
Ingredients: (makes 4 servings)
- 2 1/2 cups Japanese rice
- 2 1/2 cups water
- 1-2 matsutake
- 1 abura-age (fried tofu)
- 4 tbsps sake rice wine
- 4 tbsps soy sauce
How to Cook:
- Put the rice in a bowl and wash it with cold water.
- Repeat washing until the water becomes clear.
- Drain the rice in a colander.
- Put rice and water in a rice cooker and set aside for 30 min.
- Shred matsutake mushroom lengthwise.
- Cut aburaage into strips.
- Add matsutake, abura-age, soy sauce, and sake in the rice cooker and turn on the switch to start.
Making Matsutake Dobin Mushi
Ingredients: (makes 4 servings)
- 4 cups dashi soup stock
- 1 tsp soy sauce
- 1 tsp salt
- 4 medium shrimp (peeled and deveined)
- 2 tsps sake rice wine
- 1 matsutake mushroom
- 8 chunks of chicken thigh
- 4 pieces of lime
How to Cook:
- Cut matsutake into thin slices in lengthwise.
- Put dashi soup stock, soy sauce, sake, and salt in a pan and bring to a boil.
- Divide chicken, shrimp, and matsutake slices into four Japaneseearthen teapots.
- Pour soup into teapots.
- Steam the teapots in a Japanese steamer for 10-15 minutes.
- Serve a piece of lime on the side.
*To eat,pour the soup into a cup at first.
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Photo Copyright: Setsuko Yoshizuka
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