Name Sweet black mushrooms


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* 15 dried shiitake mushrooms, with large caps
* 450 ml (3/4 pint) water
* 1 1/2 teaspoons sugar
* 1 -2 tablespoons mirin (sweet rice wine)
* pinch of salt
* 2 teaspoons shoyu (Japanese soy sauce)

To garnish:

* shredded spring onion
* carrot slices

1. Soak the dried mushrooms in warm water for 25 minutes. Drain, reserving the soaking liquid, then discard the stalks. Leave the caps whole or slice each one into five pieces.
2. Pour the mushroom liquid slowly into a saucepan, taking care to avoid including the sandy sediment at the bottom which should be discarded. Add the mushrooms and boil for 5 minutes. Add the remaining ingredients and cook for 5 minutes; if liked, sprinkle in a little more mirin.
3. Remove from the heat and leave to stand for 10 minutes. Arrange the mushrooms on a serving plate. Garnish with the shredded spring onion and carrot slices. Serve at room temperature, as a side dish.

Serves: 4

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