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Braised Shitake mushrooms - Basics

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.

 


RECIPE


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.



Categories: Rice and Sushi, Vegetable and Seaweed Dishes , Vegetarian

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