Shiitake Teriyaki

Ingredients

1  cup (250 mL) dried Shiitake mushrooms
1/4 cup (50 mL) sake
1/4 cup (50 mL) soy sauce
2 tablespoons (30 mL) light brown sugar
2 green onions, finely chopped
Few drops of (roasted) sesame oil       
Cooked rice

Directions

Reconstitute dried Shiitake according to package directions. Squeeze out excess liquid and slice into one-quarter inch (.5 cm) pieces. Place pieces in saucepan with sake, soy sauce and brown sugar. Bring to a boil, reduce heat and simmer, uncovered, tossing mushrooms occasionally. Remove from heat; cool and chill. Sprinkle with chopped green onions and a few drops of dark (roasted) sesame oil. Serve over cooked rice for a main course. Makes 4 servings.

Tip: Sake, Japan's favourite and oldest alcoholic beverage, is neither wine nor beer. As clear as water, it has been described as the essence of boiled rice, with yeast added after the boiling. With a higher alcoholic content than beer or wine, sake is usually warmed before serving in tiny cups.

Shiitake Teriyaki

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