How to Prepare Tasty For Sushi: Slowly Simmered Shiitake Mushrooms

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Before you jump to For Sushi: Slowly Simmered Shiitake Mushrooms recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less In The Kitchen.

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We hope you got benefit from reading it, now let’s go back to for sushi: slowly simmered shiitake mushrooms recipe. You can cook for sushi: slowly simmered shiitake mushrooms using 6 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare For Sushi: Slowly Simmered Shiitake Mushrooms:

1. Use 5 of or 6 medium Shiitake mushrooms.
2. Get 50 of to 100 ml Liquid from reconstituting the shiitake.
3. You need 200 ml of including the soaking water from the shiitake Dashi soup stock.
4. You need 1 tbsp of Mirin.
5. Take 1 of and 1/2 tablespoon Sugar.
6. Get 1 of and 1/2 tablespoon Soy sauce.

Steps to make For Sushi: Slowly Simmered Shiitake Mushrooms:

1. Combine the dashi soup stock and the soaking water from the shiitake in a pot, cut off the stems of the shiitake, add it to the pot, then simmer..
2. Carefully remove any scum that rises to the top..
3. After simmering for 5 minutes, add the sugar and mirin, then simmer for about 5 more minutes to sweeten..
4. Add the soy sauce. Simmer for about 15 to 20 minutes on very low heat until the soy sauce thickens..
5. Remove from heat, and let the mushrooms marinate in the sauce until they cool..
6. I used them in country-style fat sushi rolls. You can enjoy them on their own too! https://cookpad.com/us/recipes/154979-country-styled-rolled-sushi-with-kampyo-dried-gourd-and-shiitake.
7. I used small shiitake mushrooms here and put them in a bento..

These mushrooms are often used when making maki sushi (sushi rolls), or chirashi sushi. Great recipe for For Sushi: Slowly Simmered Shiitake Mushrooms. If you allow the shiitake mushrooms to reconstitute overnight, they'll become tender. Learn how to cook dried shiitake mushrooms which you can use as a filling for sushi rolls. This recipe makes more than enough for sushi filling—leftovers will keep at least two weeks in the fridge.

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