Braised Mushrooms with Dashi Recipe
1 cup dashi
1 tablespoon sake
2 tablespoons mirin
2 tablespoons soy sauce
1 teaspoon sugar
4 oz fresh shiitake mushrooms, stems trimmed
Add all the ingredients (except the mushroom) into a saucepan with a low to medium heat. As soon as it bubbles, add the mushrooms into the saucepan.
Cook until the dashi reduces to about half the original quantity, by then, the dashi stock would become slightly sticky because of the mushrooms. Turn off the heat, let cool. Cut the mushrooms to thin slices. This dish is best when served cold or at room temperature.
You can get my dashi recipe in the Nabe (Yosenabe) post.