Quote:
Originally Posted by yuujirou
Sigh.. sounds like I need a culinary trip to Japan =\
Tis' the season to be Jolly, for the Matsutake are in bounty~
Has anyone here to share any recipes or techniques to preparing them?
I personally have very limited experience with the mushrooms, only having seen it prepared and tasted once. It was in a very clear broth, possibly with sake and mirin?
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Matsutake is expensive. I lightly grill it. slice it thin and eat it dipped in soy sauce. My Mom did the Matsutake Gohan, but I never did make it myself. I would imagine it like any other takikomi gohan: rice, dashi, 1/3 cup sake, little soysauce and matsutake slices.
Currently. I make a mean Yaki Tonsoku. First I boil the pigs feet for about 2 hours until they almost come off the bone. I place several large slivers of ginger in the boilinh water to kill the pig smell. Take out the feet to cool and keep the broth for Tonkotsu Ramen later. next I marinated in: soy sauce, sake, sugar, miso and kochijon(Korean chilly paste). Like Barbecue, the amounts of each ingredient should reflect personal taste. You can always taste and adjust the marinade as you go along because the pig is already cooked. The next day, I broil them until they brown and have just a little burnt crust. The broiling removes some of the water so they are firmer but still melting-ly juicy and flavor full. Goes great with beer.