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
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.
Rinse quinoa, drain, and add to rice.
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.
When done, wait 10 minutes, and gently fluff.
- 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.