Saute beech mushrooms in butter before simmering them with sake and dashi in a Japanese dashi broth.
Shiitake, enoki, button, portobello, buna shimeji, and chicken drumstick/king oyster mushrooms, to name a few, are always readily available in my local Asian store.
Mushrooms are one of my favorite foods because they are high in nutrition, low in calories, and frequently farmed organically.
Buna shimeji mushrooms, also known as white and brown beech, are on sale this week. I’ve got a few cartons of them, but I don’t know how to cook them.
As a result, I immediately think of Japanese meals, as mushrooms are a common ingredient in Japanese cooking, and I had previously enjoyed delicately flavored mushroom dishes while visiting Tokyo.
After looking through my Japanese cookbook, I opted to sauté the mushrooms with dashi, soy sauce, sake, mirin, and butter.
The final product was straightforward, aesthetically beautiful, and delectable. Thank you for a lovely meal. Do you enjoy mushrooms, by any chance? What about you? Which is your personal favorite?
What is the average number of calories in one serving?
- Each serving of this recipe contains only 53 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- Japanese Fried Chicken Bento
- Agedashi Tofu
- Dashi
- Japanese Steamed Clams
Ingredients
- 1 teaspoon mirin
- 1/3 cup dashi
- 1 tablespoon low-sodium soy sauce
- 2 oz. (56 g) brown beech mushrooms
- 1 teaspoon butter
- 2 oz. (56 g) white beech mushrooms
- 1/2 tablespoon sake
Instructions
- Toss the butter into a hot sauté pan. Before adding the dashi stock, lightly saute the mushrooms. Toss the mushrooms with soy sauce, sake, and mirin and simmer until tender. Serve right away from the prepared dish.