Matsutake Rice

Koshihikari rice is exceptionally flavorful, tender, and just lightly sticky. Mushrooms bring the right balance of umami, without overwhelming the flavor of the rice itself.

Matsutake Rice
Photo: Eva Kolenko
Active Time:
10 mins
Total Time:
1 hrs 10 mins


  • 1 1/2 cups uncooked Japanese Koshihikari short-grain rice

  • 8 ounces fresh matsutake mushrooms or shiitake mushroom caps, thinly sliced

  • 2 cups dashi

  • 2 tablespoons mirin

  • 2 tablespoons light soy sauce (usukuchi)


  1. Place rice in a fine wire-mesh strainer, and rinse under cold water until water runs clear. Transfer to a paper towel–lined baking sheet, and pat dry.

  2. Combine rice, mushrooms, dashi, mirin, and soy sauce in a medium pot; let stand 30 minutes. Bring to a boil over medium-high; reduce heat to low, cover, and simmer 15 minutes. Remove from heat, and let stand, covered, 15 minutes before serving.

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