Sweet Simmered Mushrooms Shiitake No Nimono Recipes
SWEET SIMMERED MUSHROOMS (SHIITAKE NO NIMONO)
Japanese meals include small servings of foods from many categories, one being braised or simmered. From Japanese Cooking by Susan Fuller Slack. This recipe is easily doubled.
Provided by zeldaz51
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place mushrooms in a medium bowl; add warm water to cover and soak for 30 minutes.
- Meanwhile, mix simmering sauce ingredients in a small saucepan.
- Squeeze mushrooms dry. Cut off and discard the stems. Add mushroom caps to sauce, Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 15 to 20 minutes or until liquid has almost all evaporated and mushrooms are well-seasoned. Serve warm or at room temperature. Divide with remaining liquid between 2 small serving bowls.
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- Fill an air tight container or a bowl with 1L/2.1pt water and soak the dried shiitake mushrooms in it. Cover and leave it overnight (6-7 hours+) in the fridge (note 1).
- Remove the stem of the rehydrated mushrooms, discard the stems and place the mushrooms in a saucepan. Do not discard the mushroom liquid as it is the shiitake dashi.
- Measure 600ml/1.3pt (note 2) of shiitake dashi and add to the saucepan. Add the remaining ingredients to the pan and heat over medium heat.
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