Matsutake Rice
PHOTO P. 88
ACTIVE 10 MIN; TOTAL 1 HR 10 MIN
SERVES 4Koshihikari rice is exceptionally flavorful,
tender, and just lightly sticky. Matsutake
mushrooms bring the right balance of
umami without overwhelming the flavor of
the rice itself in this easy side dish from
Niki Nakayama and Carole Iida-Nakayama.11 / 2 cups uncooked Japanese
Koshihikari short-grain rice
8 oz. fresh matsutake mushrooms
or shiitake mushroom caps, thinly
sliced
2 cups dashi
2 Tbsp. mirin
2 Tbsp. light soy sauce (usukuchi)- Place rice in a fine wire-mesh strainer,
and rinse under cold water until water
runs clear. Transfer to a paper towel–lined
baking sheet, and pat dry. - Combine rice, mushrooms, dashi,
mirin, and soy sauce in a medium pot; let
stand 30 minutes. Bring to a boil over
medium-high; reduce heat to low, cover,
and simmer 15 minutes. Remove from
heat, and let stand, covered, 15 minutes
before serving.
Steamed Whitefish
Yamakake (recipe on opposite
page); the two couples on
the porch of Hanako’s family
home in Karatsu
THE
RECIPES
Over the course of the long weekend,
two couples, n/naka chefs Niki
Nakayama and Carole Iida-Nakayama
and potter Hanako Nakazato and her
partner, writer-photographer Prairie
Stuart-Wolff, took turns cooking for
each other. This menu blends recipes
contributed by both. They can work as
a full meal, or pick and choose recipes
as you like.