Shio-Koji Mushrooms
Updated: Oct 24
Shio-Koji Mushrooms / 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
Instructions
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
Keep in an air-tight container in the fridge for 3 days.
This recipe brought back memories of experimenting with simple ingredients during busy study weeks. I had never tried shio-koji kinoko before, but the idea of adding deep, savoury flavour to mushrooms made me curious enough to try it. I am a PhD student and work part-time at Affordable Assignments. During my college days, I struggled academically, which inspired me to help others. Between research and deadlines, I sometimes need exam help online, but cooking still gives me a welcome break from studying.
I enjoyed how the post shared such a quick and simple mushroom recipe using shio koji and showed different ways to serve it with tofu, rice, or noodles. During a busy week of cooking at home, I remember trying new easy recipes while using assignment help for health care students to keep up with my studies. It reminded me that small, healthy meals can fit into a hectic schedule and still feel comforting.