<MUSHROOM PONZU SAUCE/きのこポン酢ソース>
▶VEGAN
＜Yield> 3 servings
<Prep time> 3 minutes
<Cook time> 4 minutes
<Ingredients>
400g mushrooms in total (3 different kinds you have on hand)
e.x. shiitake, enoki and shimeji mushrooms etc.
<Sauce>
4 tbsp mirin
4 tbsp soy sauce
2 tbsp rice vinegar
1-2 cloves of garlic
1/4 tsp dried chili flakes
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<Directions>
1. Trim off the stems of the enoki mushrooms and shimeji mushrooms. Remove the bottom of the stem of shiitake mushroom then tear them by hand. Thinly slice the garlic.
2. Into a pot, add all the ingredients written under < Sauce>. Add in the mushrooms (step 1). Start cooking over medium. Once it comes to a boil, lower the heat and cook it for another 3 mins.
3. Transfer to a clean container and let it sit in the fridge for 2 hours. You can store it for up to 2 weeks.
<Miwa’s tips>
1. You can make this recipe with just one kind of mushroom, but the more variety the better.
2. Use it as a dressing or a dipping sauce. My favorite way is to top it over rice or toss it with cold soba noodles.
3. It's the best when it's chilled.
<Storage time>
Store in an air-tight container in the fridge for up to 2 weeks.
This MUSHROOM PONZU SAUCE is great to be served in this tableware.
<MIWA’s recommendations♡>
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2023/06/26 MIWA