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Braised Mushroom with Dashi
March 12th, 2011Recipes, 30-Minute Recipes, Recipes, Japanese Recipes, Recipes11 Comments
I love mushrooms for as long as I can remember, even when I was a little kid. I love mushrooms of all sorts, shiitake, button, enoki, straw mushrooms—canned or fresh. One of the great things about the United States is that I can get fresh mushrooms easily. They are readily available at the market…
Whenever I get some fresh shiitake mushrooms at the market, I always make this Japanese-style braised mushrooms with dashi and mirin. The end result is a very simple side dish that is absolutely umamilicious. You will know what I mean if you attempt this braised mushroom recipe at home.
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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. :)