Name: Matsutake Gohan
Yield: 4 Servings
Cuisine: American
Ingredients: 2 cups water; 2 scallions, chopped; Japanese chili flakes, for garnish; 1 tablespoon umeboshi paste, or a few chopped umeboshi plums; ½ cup mirin or sake; ½ pound fresh matsutake buttons, thinly sliced; 2 cups short-grain sushi rice (like Calrose); ½ tablespoon shoyu (soy sauce); 2 tablespoons dashi powder; ½ pound rock cod or other meaty white fish fillet, cut into chunks; 1 tablespoon sliced pickled ginger plus more for garnish; Salt; Seaweed or sesame rice seasoning, for garnish; Scallion sliced on the bias, for garnish; 15 to 20 ginkgo nuts, boiled, shelled, and peeled, or ½ cup boiled edamame beans

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

Matsutake is one of my favorite mushrooms, because its flavor is so unique—a fleeting warm spiciness combined with a fresh shellfish minerality. I first made this dish on a live social broadcast and made up the recipe as I went. Fortunately, it turned out great! I’m a wine and yeast researcher, but I’ve been fascinated by fungi since I was a kid. As a science communicator, I share engaging educational content about mushrooms through my @

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of