-
1
Soak the rice in a large bowl of water overnight.
-
2
In a large pot, combine the kombu with all the dried mushrooms and 3 quarts of water; cover and let stand overnight.
-
3
Bring the pot of kombu and mushrooms to a simmer over moderately high heat.
-
4
Immediately remove the kombu and discard.
-
5
Simmer the stock until reduced to 4 cups, about 1 hour.
-
6
Strain the stock and discard the mushrooms (or reserve them for another use).
-
7
Season lightly with salt.
-
8
Meanwhile, drain the rice and shake out the water.
-
9
Let the rice air dry for 30 minutes, shaking it in the strainer occasionally.
-
10
Preheat the oven to 450.
-
11
On a rimmed baking sheet, toss all the fresh mushrooms with the 3 tablespoons of melted butter and the soy sauce.
-
12
Roast for about 20 minutes, stirring once or twice, until the mushrooms are tender and browned in spots.
-
13
Let cool slightly, then coarsely chop the mushrooms.
-
14
Line a large bamboo steamer with cheesecloth.
-
15
Spread the rice over the cheesecloth in a 1-inch-thick layer.
-
16
In a small bowl, combine 1/4 cup of the sake with 1/2 teaspoon of salt.
-
17
Sprinkle the mixture over the rice.
-
18
Set the steamer over a pot of boiling water and steam the rice over high heat until the grains are al dente and translucent, 8 minutes.
-
19
Let cool slightly, then break up any clumps.
-
20
In a large, deep skillet, heat the remaining 3 tablespoons of butter.
-
21
Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
-
22
Add the chopped mushrooms and cook for 2 minutes, until sizzling.
-
23
Stir in the steamed rice.
-
24
Add the remaining 1/4 cup of sake, season with salt and pepper and cook until the sake is absorbed, about 1 minute.
-
25
Add 1/2 cup of the mushroom stock and cook over moderate heat, stirring, until absorbed.
-
26
Add another 1/2 cup of the stock and cook, stirring, until the rice is tender but not mushy, about 10 minutes; you will have stock left over for another use.
-
27
Stir in the chives and serve right away.
