All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Matsutake to kinua no takikomi gohan / steamed rice with quinoa and matsutake

Very rewarding for the cook in the kitchen! Matsutake's deep aroma fills the air as it cooks -- a fragrant reminder of the season.

1/3 of recipe:
145 calories; 3.9 g protein; 1.1 g fat; 29.1 g carbohydrate; 27.5 g net carbs; 62 mg sodium (with 50% reduced-sodium soy sauce; 115-124 mg with regular soy sauce); 0 mg cholesterol; 1.6 g fiber

1/2 of recipe:
217 calories; 5.8 g protein; 1.7 g fat; 43.6 g carbohydrate; 41.2 g net carbs; 93 mg sodium (with 50% reduced-sodium soy sauce; 172-186 mg with regular soy sauce); 0 mg cholesterol; 2.4 g fiber


1/2 cup* (90 cc) regular rice
3 tbsp quinoa
1+ medium matsutake (36 g in photo)
150 cc dashi
1/2 tbsp sake
1 tsp soy sauce
A few stems of mitsuba
1 rice cooker cup = 180 cc


Rinse rice, and drain.
Add dashi and sake.


Rinse quinoa, drain, and add to rice.
Soak for 30 minutes. 


Meanwhile, slice matsutake somewhat thick (7-8 mm).


When ready to cook, add soy sauce and matsutake to rice, mix well, and cook.


Microwave mitsuba for several seconds.

Cool (with cold water if necessary), and cut into 1-2 cm. 


When done, wait 10 minutes, and gently fluff.
Serve in individual bowls, and top with mitsuba.

  • How to figure out liquid/dashi volume for the recipe: Regular rice (dry) needs approximately 10% more liquid by volume, while dry quinoa takes about 50% more liquid by volume. In the above case, 99 cc liquid for 90 cc rice and 4.5 tablespoons (67.5 cc) liquid for 3 tablespoons (45 cc) quinoa are needed. Then, from their total of 166.5 cc, subtract the volume of sake (1/2 tablespoon, or 7.5 cc) and soy sauce (1 teaspoon, or 5 cc), which makes 154 cc. Due to moisture content of matsutake, about 150 cc of dashi is enough.
  • Grill matsutake (without oil), ideally with sumi charcoal, beforehand for an even more intense aroma.
  • Matsutake is known for its aroma. In terms of flavor, shimeji mushrooms are actually more tasty.
  • Mitsuba can be mixed in rice before serving.
  • When using regular rice only (no quinoa), 1 tbsp sake, 1/2 tbsp soy sauce and approximately 180 cc dashi is a good start for a sodium-conscious version. If more sodium is allowed, you can add a pinch of salt.
  • The matsutake in our area are white, while in Japan and other Asian countries they are brown.

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