Matsutake Gohan with Ginkgo Nuts
4 to 5 small to medium matsutake mushrooms. King trumpet or oyster mushrooms could be substituted if matsutakes are not available.
2 tbsp. sake
2 tbsp. soy sauce
8 to 10 ginkgo nuts, boiled and peeled
1 1/2 cups short-grain white rice
1 1/2 cups water
2 tbsp sake
1 tbsp mirin
2-inch square of dried kombu (kelp)
Add the rice, water, 2 tbsp. sake, the mirin, and the kombu to a rice cooker and program it to cook. While the rice is cooking, brush the dirt off the mushrooms with a stiff brush or very damp paper towel. Quarter the mushrooms lengthwise. In a deep skillet add the mushrooms, ginkgo nuts, 2 tbsp, sake, and soy sauce, and bring to a low simmer. Cook for about 10 minutes or until the mushrooms are tender.
When the rice is done, spoon it into the pan with the mushroom mix. Mix well and serve.
(Image: Kathryn Hill)