Steps

1. Gently wipe off any dirt from the surface of the matsutake mushrooms with a paper towel. Washing is strictly prohibited. 【PRO TIP!】 To preserve the rich aroma of matsutake, wipe off the dirt instead of washing.
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2. Neatly trim off the tough bottom (ishizuki) of the matsutake mushrooms.
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3. Separate the cap and stem of the matsutake mushrooms, then tear them by hand. 【PRO TIP!】 Tearing them by hand, rather than cutting, retains more chewiness, allowing you to enjoy a variety of textures.
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4. Slice some of the matsutake mushrooms thinly with a knife to create a different texture.
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5. Rinse 2 rice cooker cups of rice, changing the water about twice and lightly swishing, then drain thoroughly. 【PRO TIP!】 For mixed rice dishes, be careful not to over-wash the rice, as it can diminish its flavor.
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6. Place the rinsed 2 rice cooker cups of rice into the rice cooker pot, then add sake 2 tbsp. 【PRO TIP!】 Adding sake before water gives the rice a beautiful sheen and enhances its flavor.
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7. Add kombu dashi (granulated) 2 tsp, salt 2 pinches, and soy sauce 1/2 tbsp, and mix lightly. 【PRO TIP!】 Using kombu dashi instead of bonito dashi allows the matsutake aroma to shine through without interference, enhancing its umami.
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8. Evenly place the torn and sliced matsutake mushrooms 100g on top of the rice.
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9. Add water up to the '2 rice cooker cups' mark and cook in the rice cooker.
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10. Once cooked, gently mix everything together.
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11. Serve in a bowl, sprinkle with salt to taste if desired, and garnish with sudachi to taste.
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