日式和牛姬松茸炊飯

米先洗乾淨，菇類用濕廚房紙巾抹走泥土～然後切片！

鍋中加入少許油，加入一半菌類爆香，再加入米炒勻，然後倒入柴魚高湯、醬油、味醂攪拌均勻，開中火，湯滾後轉細火加蓋煮20分鐘或至飯乾身！

另一半菌類用牛油煎香，拿起備用！

同一隻鑊中，牛扒兩邊灑上海鹽，然後下油，大火把和牛每邊煎45-60秒牛扒取出後休息5分鐘，後然將牛扒切粒

把菌類和牛扒粒鋪在飯上面，再加上少許煎牛扒的油，然後再灑上蒽花，加蓋開中火焗1分鐘後即成

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日式和牛姬松茸炊飯

Ingredients:

cups Japanese rice

cups bonito broth (1:1 with rice)

g Wagyu beef

Matsutake mushrooms

Porcini mushroom

tbsp soy sauce

tbsp mirin

Sea salt to taste

Chopped green onions to taste

Instructions:

Wash the rice; wipe mushrooms clean and slice.

Sauté half the mushrooms with oil, add rice, then stir in broth, soy sauce, and mirin. Cook on medium heat, covered, for 20 minutes.

Sauté the remaining mushrooms in butter and set aside.

Season steak with salt, sear in the same pan for 45-60 seconds on each side, let rest, then chop.

Top rice with mushrooms and beef, drizzle with steak oil, sprinkle green onions, cover, and bake on medium heat for 1 minute.