How to make Matsutake rice

Try the amount below and you'll end up with matsutake rice that has a delicious aroma and texture.

Rice　...　2Together

Matsutake　...1~2Our

Kelp soup stock　...　approx 300ml　*If you don't have it, use regular dashi stock

liqueur　...　Tablespoon3

Thin soy sauce　...　Tablespoon1と1/3　*If not, regular soy sauce

salt　...　A pinch

1) After washing the rice30Minutes ~1If you soak the rice for a certain amount of time, it will cook more easily and become fluffy and delicious.

2)Cut off the stems of the matsutake mushrooms with a knife, rinse them quickly in running water and wipe them gently.

3)Length2~3Cut into equal pieces, then break them apart by hand to make bite-sized pieces (it's easier to make shallow cuts with a knife and then break them apart by hand from those cuts).

 4　）Once the rice has soaked, drain it in a colander and then transfer it to the inner pot of the rice cooker.

Add sake, soy sauce, and salt first, then add kelp stock.2Pour in up to the cup mark. Mix everything together quickly, then add the sliced ​​matsutake mushrooms.

5) Press the switch on the rice cooker and cook. Once the rice is cooked, mix it all together and it's done.