¼ lb. fresh matsutake mushrooms
1 tbsp. soy sauce
1 oz enoki mushrooms
1 ½ c. kombu dashi (kelp stock)
2 c. rice ¼ tsp. salt
2 tbsp. sake
mitsuba (Japanese parsley)
1 tbsp. mirin
Clean matsutake mushrooms and trim tough bit at base of stem. Slice matsutake thinly (1/8”). Add mushrooms, rice, sake, mirin, soy, kombu dashi and salt to pot. If time allows, let sit for 1 hr. prior to cooking. Cover pot and bring to a boil over med-high heat. Reduce heat and simmer for 20 minutes. Remove from heat and let stand for 10 more minutes. Stir. Serve with mitsuba garnish.
Note: If using dried matsutake (1 oz.), do not omit the 1 hr. soaking period.