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Matsutake in sukiyaki and tempura are very popular. Also, matsutake rice and dobin mushi (steamed in a teapot), and soup are also delicious dishes.

Making Matsutake Rice

Ingredients: (makes 4 servings)

2 1/2 cups Japanese rice
2 1/2 cups water
1-2 matsutake
1 abura-age (fried tofu)
4 tbsps sake rice wine
4 tbsps soy sauce
How to Cook:

Put the rice in a bowl and wash it with cold water.
Repeat washing until the water becomes clear.
Drain the rice in a colander.
Put rice and water in a rice cooker and set aside for 30 min.
Shred matsutake mushroom lengthwise.
Cut aburaage into strips.
Add matsutake, abura-age, soy sauce, and sake in the rice cooker and turn on the switch to start.

Making Matsutake Dobin Mushi

Ingredients: (makes 4 servings)

4 cups dashi soup stock
1 tsp soy sauce
1 tsp salt
4 medium shrimp (peeled and deveined)
2 tsps sake rice wine
1 matsutake mushroom
8 chunks of chicken thigh
4 pieces of lime
How to Cook:

Cut matsutake into thin slices in lengthwise.
Put dashi soup stock, soy sauce, sake, and salt in a pan and bring to a boil.
Divide chicken, shrimp, and matsutake slices into four Japanese earthen teapots.
Pour soup into teapots.
Steam the teapots in a Japanese steamer for 10-15 minutes.
Serve a piece of lime on the side.
*To eat, pour the soup into a cup at first.