SHIO-KOJI KINOKO

<SHIO-KOJI KINOKO/ きのこの塩こうじ和え >

▶Vegan

＜Yield>  2 servings

<Prep time>  3 mins 

<Cook time> 5mins

<Ingredients>

6 pieces shiitake mushrooms (100g)

150g maitake

200g shimeji mushrooms

2 - 2 ½ tablespoons shiokoji 

1 tablespoon cooking sake / water

<Directions>

1; Trim the stem( ¼  inch or 5mm) of shimeji mushrooms.  Separate the cap and stem of shiitake mushrooms. Thinly slice the cap and tear the stem. Tear maitake into small pieces by hand.

2; To the pan, add mushrooms together with cooking sake or water. Close the lid and steam it for about 5 mins until mushrooms are cooked. 

3; Remove it from the heat and add shio koji. Toss everything together. 

4; In the picture, I top it on a silken tofu together with chopped spring onion. 

<Miwa’s tips> 

1; It’s enjoyable when it’s combined with other dishes such as on top of the rice, soba noodle , tofu, salad and even added into the pasta. 

2; If you are enjoying just as is, 2 tbsp is savory enough. Feel free to adjust the taste to your desired satiness.

<Storage time>

Keep in an air-tight container in the fridge for 3 days.

This Side dish is great to be served in this tableware.

<MIWA’s recommendations♡>

- MIWA's E-cookbooks are available！ I hope this will be helpful and enjoyable in your kitchen^^

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