I had a pack (10-12 mushrooms) taking a space in my fridge for a few days.
Then an idea of mixing these mushrooms with cabbage came to my mind. Cabbage and shiitake mushrooms cooked with bean curds is a part of Japanese cuisine. I did not have any bean curds, so my ‘japanese’ dish had two main ingredients only. The taste was terrific anyway.
Soak shiitake mushrooms in cold water for 30 mins before cutting them. While mushrooms are soaking, cut the cabbage. Don’t forget to rinse the cabbage prior to shredding.
Cabbage & shiitake
Cuisine: Japanese
Ingredients
10-12 medium shiitake mushrooms (the more the better)
½ head small-sized cabbage
2 Tbsp cooking oil (grapeseed oil preferred)
½ tsp salt
2 Tbsp soy sauce
1 tsp rice wine (mirin)
Instructions
Soak shiitake mushrooms for 30 min in cold water
Shred cabbage and set aside
Remove mushrooms from the liquid
Cut off and discard the stems
Slice the cups into strips
Heat the oil in a deep skillet over a high heat
Put mushrooms and cabbage and stir fry for a minute
Turn down the heat to medium
Add salt, soy sauce, and rice wine (mirin)
Stir fry for 8-10 minutes until cabbage is soft but still crispy.
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