<MUSHROOM VEGAN FURIKAKE/ キノコのふりかけ>
＜Yield> 2 servings
<Prep time> 7 mins ( It doesn't include the time to hydrate kombu)
<Cook time> 18mins
50g used kombu
5 shiitake mushrooms
1 cup(150g) shimeji mushrooms
2 tbsp toasted sesame seeds
1 sheet nori seaweed
1 tbsp sugar
2 tbsp Mirin
2 tbsp rice vinegar
2 ½ tbsp soy sauce
1; Hydrate kombu by soaking in water for 1hour. (I usually use leftovers after making dashi/ soup stock.) chop them into ¼ inch squares.
2; Remove the stem of mushroom and cook it on the pan over medium heat without any oil for about 10 mins. OR alternatively grill them in the toaster oven until it’s charred. Finely chop them when it's cool enough to handle.
3; To the pot, add all the seasoning listed above along with kombu ( step1) and mushrooms( Step2). Cook it down over low heat for about 7-8 mins until the kombu is softened and the sauce is thickened.
4; To the pan, add nori seaweed by tearing into small pieces and toast sesame seeds. Toast them for a couple of minutes until opening up the aroma and the sesame seeds to be lightly brown.
5; Transfer 3 to the container . Mix in sesame seeds and nori seaweed (from Step3). Top it on the rice and enjoy!
<Miwa’s tips> ※Watch more on YouTube!
1; Please mix the sauce continuously to prevent it from burning in Step3.
2; After the sauce is thickened on step3, transfer them to the container immediately otherwise it will start to stick and be hard to remove from the pot.
Keep in an air-tight container in the fridge for 5 days.
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