Recently, I’ve been eating out a lot, so I don’t think I’m getting enough fiber.My body feels a little tired, too. I want to eat better and get healthy again.That’s why I’m using mushrooms! In Japan, we eat many kinds of mushrooms.They have a lot of vitamin D, which helps your immune system. It helps your body fight sickness and stay strong.
Today, I’ll share one of my favorite simple recipes: Japanese-style marinated mushrooms.You can make it easily with common seasonings we use in Japan. It’s tasty and very healthy!If you want a deeper taste, you can add chicken stock powder.If you don’t eat meat, kombu dashi (a seaweed soup base) is also good.
If you like light flavor, just a little seasoning is enough.The important point is to cook the mushrooms until they turn a nice golden color. Don’t burn them!
OK, let’s start the recipe!
3-4 servings
- About 600g of your favorite mushrooms (using a variety makes the texture more fun!)
- 1 tablespoon olive oil
- 1 to 1.5 tablespoons each of soy sauce, mirin(sweet cooking rice wine), and rice vinegar
- ½ to 1 teaspoon chicken soup stock (For vegan,you can use kelp broth instead,just use 1 teaspoon)
- Optional toppings: dried parsley or ground black pepper
- Cut the mushrooms into small, easy-to-eat pieces.
- Heat olive oil in a frying pan. Add the mushrooms and cook over medium-high heat for 5 to 6 minutes.
Don’t stir too much, let them brown. That browning is what makes them tasty. - When the mushrooms get soft and shrink, and the brown marks appear, add all the seasonings. Mix quickly.
Done!
This time, I used shimeji, king oyster mushrooms, and maitake(hen-of-the-woods).When I was in culinary school, my teacher often said that making food a little brown helps it taste better. After putting food in the frying pan, you might want to stir it quickly,but it’s better to wait.
I used my favorite dish to serve the food. You can see through the sides of the dish, right? This pottery technique has been used in places like Jingdezhen, China.In English-speaking countries, it’s sometimes called “rice grain porcelain.”In Japan, it’s known as hotaru-yaki or hotaru-de. “Hotaru” means lightning bug in English, like the tiny glow inside the dish, shining softly in the dark.
Thanks for reading and let’s meet again with the next recipe!