※Picture is for illustrative purpose only.

Cooking time: 60 mins

Ingredients (Serving 2)

1 or 2 Matsutake mushrooms
2 cups (360 ml) of Rice
1 cup (90 ml) of Mochi sticky rice
1 pc Kombu kelp
300 ml of Water
1/4 Carrot
1 pc Fried bean curd

Seasonings:
2 tbsp of Sake
2 tsp of Mirin (sweet sake)
1/2 tsp of Salt
1 tbsp of Soy sauce
Appropriate amount of chopped Mitsuba (Japanese parsley)

1. Wash the rice and mochi sticky rice together and leave it in a strainer.

2. Soak the kombu in 300 ml of water.

3. Scrape off the skin of the matsutake mushrooms at the bottom 2 cm with a knife in the same manner as sharpening a pencil. Remove any soil with a moist, tightly wrung out paper towel.

4. Finely chop the carrot.

5. Place the fried bean curd in between two pieces of paper towel to remove any excess grease and finely chop.

6. Separate the caps of the matsutake mushrooms from the stems by cutting them. Cut the stem into 3 cm lengths, halve them lengthwise and thinly slice them lengthwise along the fibers. Cut the cap radially.

7. Put the washed rice into a rice cooker. Add the sake, mirin, salt, soy sauce and kombu stock up to the 3 cup (540 ml) mark. Add the carrot, fried bean curd and matsutake mushrooms and lightly mix them before turning on the cooker in the normal manner.

8. When the rice is cooked, leave it to steam for 10 to 15 minutes. Sprinkle on the chopped mitsuba and lightly fold it into the rice.