1. Soak the short japonica rice for more than half an hour after washing it
2. Use a soft damp towel or kitchen paper towel to clean the soil on the surface of matsutake, then use a ceramic knife to cut off the hard shell of the root. It is best not to rinse directly with water. Take 1 piece of matsutake and cut the other 4 pieces into small cubes.
3. Drain the rice and pour it into a cast iron pot, sprinkle with matsutake
4. Add 400ml bonito broth and heat over medium heat
5. Pour in 2 tablespoons of light soy sauce to taste, change the heat to medium-low after the broth is boiling
6. Cover and simmer, open the lid and stir once every 5 minutes or so
7. When the liquid level in the pot is lower than the rice grains, add the remaining stock, continue to stir, then simmer for 10 minutes
8. After 10 minutes, open the lid, put the wagyu rolls on the rice, cover and simmer for 5 minutes at the lowest heat, then turn off the heat and simmer for another 10 minutes
9. You can make grilled matsutake during the braising. Take a flat-bottomed baking tray, add a small piece of butter to melt, and then spread the matsutake slices on the baking tray.
10. Bake until the aroma is strong and the lines are clear.
11. Cut a small amount of Qingjiang vegetable leaves into thin strips; add the Qingjiang vegetable leaves to the stewed matsutake rice, stir evenly, and serve with grilled matsutake
The bonito broth I use is homemade. Cook the bonito flakes and some water for 5-10 minutes, and then strain the bonito broth through a fine sieve. The rest is the bonito broth.