MUSHROOM PONZU SAUCE

<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)

EX.) shiitake mushrooms, enoki mushrooms 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

<Directions>

1. Trim off the stem of enoki mushroom and shimeji mushroom. Remove the tip of the stem of shiitake mushroom then tear them by hand. Thinly slice garlic.

2.Into the pot, add all the ingredients written under < Sauce>. Add mushrooms ( Step1). Start cooking on medium. Once it comes to a boil, lower the heat and cook it for another 3 mins.

3. Transfer to the clean container and let it sit in the fridge for 2 hours. You can keep it upto 2 weeks.

<Miwa’s tips>

1. You can make it with just one kind of mushroom, but the more variety the better.

2. Use it as a dressing or dipping sauce. My favorite way is to top it on the 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.

2023/06/26 MIWA