1. Wash the rice and soak for at least 20 minutes.
2. Use a knife to remove the mud from the roots and surface of the matsutake. Wipe the surface with a damp paper towel. (If you are really worried, just wash off the surface mud and wipe dry under running water)
3. Tear the matsutake mushrooms by hand into a size that is easy to eat.
4. Pour out the soaked white rice, put it in the stock (I used water), add Japanese-style soy sauce and salt, stir and mix slightly, spread the matsutake mushroom, put it in the rice cooker, and then cook the rice according to the normal procedure.
5. Flip the cooked matsutake rice with a rice spoon, cover the pot and simmer for 5 minutes.
6. The matsutake rice can be garnished with a little scallion or chopped green onion.
Tips:When turning the rice, don't stir it vigorously, just let the excess water vapor out like cutting vegetables.
