This works well by itself on rice or as a flavoring in many dishes. The mushrooms give this a deep flavour.
Ingredients
•About 800g mixed mushrooms – shimeji, enoki, shiitake, maitake etc.
•Dried kombu seaweed, 7 cm sq or 1 stick of konbu powder
•½ tablespoon salt
•3 tablespoons sake
•2 tablespoons sugar
•2 tablespoons dark sesame oil
•125 g miso paste
•
Method
1.Wash and chop the mushrooms, discarding any hard stems.
2.Add mushrooms, salt, sake and kombu in a large pan over medium heat.
3.Bring to a boil and then cover, reduce heat to low and simmer gently for about 10 minutes.
4.Add the sugar, sesame oil and miso and mix well
5.Simmer over low heat for about 3 minutes.
6.Remove the kombu seaweed, if used.
image.png
IMG_1710.jpg
Enjoy
Bows
Hoshuku
Satlah
Ingredients
•About 800g mixed mushrooms – shimeji, enoki, shiitake, maitake etc.
•Dried kombu seaweed, 7 cm sq or 1 stick of konbu powder
•½ tablespoon salt
•3 tablespoons sake
•2 tablespoons sugar
•2 tablespoons dark sesame oil
•125 g miso paste
•
Method
1.Wash and chop the mushrooms, discarding any hard stems.
2.Add mushrooms, salt, sake and kombu in a large pan over medium heat.
3.Bring to a boil and then cover, reduce heat to low and simmer gently for about 10 minutes.
4.Add the sugar, sesame oil and miso and mix well
5.Simmer over low heat for about 3 minutes.
6.Remove the kombu seaweed, if used.
image.png
IMG_1710.jpg
Enjoy
Bows
Hoshuku
Satlah
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