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Braised Mushroom with Dashi
March 12th, 2011Recipes, 30-Minute Recipes, Recipes, Japanese Recipes, Recipes11 Comments
Braised Mushrooms with Dashi Recipe
Ingredients:
1 cup dashi
1 tablespoon sake
2 tablespoons mirin
2 tablespoons soy sauce
1 teaspoon sugar
4 oz fresh shiitake mushrooms, stems trimmed
Method:
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.
Cook’s Note:
You can get my dashi recipe in the Nabe (Yosenabe) post.
Click Below for More Easy and Delicious Recipes:
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I’m a new reader of your site…love all your recipes. Never thought about braising mushrooms with dashi, I’m sure it’s delicious!
Hi Bee,
Thanks for the recipe – I love all types of mushrooms too and always on the lookout for new and delicious ways to cook them. This sounds like a winner and will be on the menu soon!
This looks so delish Bee. Reminds me of delicious braised mushroom varieties I had in Malaysia :)
Wonderful looking mushroom dish! This looks simple and yummy!
ooh. I have been looking for some tasty side dishes. This is definitely being bookmarked.
I also love my mushrooms; quite a meaty texture too, which is great when you want something with a bit more feist but would like to cut down on animal protein. I also like to braise mushrooms with fish sauce and pepper.
I love mushrooms too but never thought of cooking mushrooms this way, bookmarked!
This looks so yummy! I’ve never used braising as a cooking method before, but it seems simple enough.
I just started browsing your site and am really enjoying what I see. I’m a pescetarian who loves Asian cuisine, and I’m always looking for new fish or vegetarian recipes. I love Japanese and Thai, and haven’t really tried any other Asian cuisine except Chinese. Could you suggest another Asian cuisine to try?
Simple yet tasty. I like mushrooms a lot. Thanks.
Oh my! This looks wonderful, plus I just bought a big bag of dried shiitakes from the place I normally buy my tea leaves. They were out of the tea I normally buy, so I felt bad for leaving without buying something, and there they were in a big apothecary jar. Now I can try this recipe with them and get umami-riffic!
Hey Ivy – I haven’t tried this with dried shiitakes, but it worked wonders with fresh ones. Let me know how it turns out. :)