|Posted on September 24, 2009 at 4:10 PM|
I always keep a jar of dried shitake mushrooms around. Braised, they make a nice condiment for noodles, Inari (here is the link) and Chirashi -sushi. You can slice them up or use whole.
6 Dried Shitake mushrooms, reconstituted in water
6 Tbls Shitake mushroom water (from soaking)
2 Tbls Sugar
1 1/2 Tbls Soy Suace
Reconstitute the dried shitake mushrooms in a bowl of water. After 30 minutes, the mushrooms will hydrate and look full. They look gorgeous. Trim stems and discard.
In a small saucepan, combine Shitake mushrooms, shitake mushroom water, sugar, soysauce and cook until most of the liquid is absorbed. Turn off heat.
Keeps in the fridge for about a week.
Finely chopped braised shitake mushrooms on the
left side of the dish. The right side is braised burdock and
carrots. They will be used for making inari
or chirahsi sushi.