5ozfresh matsutake mushrooms*(reserve 2 oz for slicing and garnishing raw)
1bunch / 2 oz green onions/scallions, sliced, for garnishing
Fresh chopped cilantrofor garnishing (optional)
Soy sauceto taste, about 1-2 tablespoons
⅓cupfinely diced or chopped carrot
¾cupdiced napa cabbageoptional
¼cupfinely diced sweet peppers
Toasted sesame oilfor finishing (optional)
Hot chili sauce or oilto taste, for serving (optional)
Soak the rice in water overnight or for a few hours, pouring off the starch once or twice and refreshing with new water, then cook the rice in 1.5 cups water until just tender, then rinse with cold water and reserve (If you’re using leftover rice, skip this step).
Pour some boiling water over the diced carrots and allow to sit for 2-3 minutes to soften them, then drain, cool and reserve.
In a large nonstick pan, such as cast iron, heat the oil, then add the beaten egg and cook as if making an omelet over medium heat.
The egg should be perfectly yellow-not brown, if it’s slightly underdone-great, it will continue cooking. Roughly chop the egg with a spatula, then transfer it to a plate and reserve (or place it on top of the rice you will add to the pan later )
Wipe out the pan quickly, then add the other tablespoon of oil and gently sauté the peppers, carrots and cabbage until the cabbage is just tender. Slice the matsutake thick, about ⅛th inch, and reserve some slices for garnishing the finished dish raw.
Add the cooked rice and matsutake and heat through, stir in some sesame oil to taste then serve, garnished with shaved fresh matsutake on top, additional soy sauce, green onions, and cilantro.
You'll notice the matsutake are just barely cooked here, and that's on purpose. If you prefer them cooked longer, feel free to add them with the cabbage and other ingredients and saute a bit, but I like them to still have some life in them. Slicing them and serving some raw on top is the icing on the cake, and if you have some pristine buttons, I highly recommend it.