recipe The usual cooking is upgraded!  How to make a versatile "mushroom sauce"
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recipe The usual cooking is upgraded! How to make a versatile “mushroom sauce”

Writer : Anrichiko

I am researching fashionable rice that makes my daily life a little happy. We are conscious of intestinal activity with fermented foods and preserved foods.

Suitable for any dish! All-purpose “mushroom sauce” (cooking time: 15 minutes)

Mushroom sauce in a glass bowl

Photo by anrichiko

Mushrooms have a lot of water and are easily damaged, but this time they are boiled in soy sauce to remove the water, so they will last for a long time. In addition, since the sweetness is suppressed, it is easy to use in various dishes, and it is a perfect sauce that you can enjoy the ruggedness of mushrooms.

Material (amount that is easy to make)

Shimeji mushrooms, shiitake mushrooms, enoki mushrooms, and eryngii on a wooden plate

Photo by anrichiko

・ Shiitake …… 4 sheets
・ Shimeji …… 1 pack
・ Enoki mushroom only …… 1 bag
・ Eringi …… 2


Kelp served on a wooden plate, small pieces of pepper and soy sauce in a glass bowl, sake, mirin

Photo by anrichiko

・ Soy sauce …… 4 tablespoons
・ Sake …… 3/4 cup
・ Mirin …… 1/3 cup
・ Kelp …… 10cm
・ Peppers cut into small pieces …… 2 pieces

Tips for making delicious

I used typical mushrooms this time, but any kind of mushrooms you can get is fine.

Also, in the basic recipe, soy sauce and kelp are used to make it Japanese-style, but you can also add olive oil to make it Western-style, or add chili oil or sesame oil to add Chinese-style flavor to make it delicious!

How to make

1. Advance preparation

Kelp, sake, mirin in a measuring cup

Photo by anrichiko

Put kelp, sake, and mirin in a measuring cup and leave it for 1 hour, then transfer it to another pot.

2. Cut the material

Shiitake mushrooms, enoki mushrooms, shimeji mushrooms, and eryngii mushrooms in a basket

Photo by anrichiko

Only shiitake mushrooms, shimeji mushrooms, and enoki mushrooms are cut off. Cut the shiitake mushrooms into thin slices. Cut the eryngii in half and slice it into thin slices. Cut the enoki mushrooms in half and then loosen them, and loosen the shimeji mushrooms in the same way.

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