Mushrooms Dressed in Amazake and Miso
Mushrooms marinated in an amazake miso dressing. A simple but versatile recipe!
Photographed by EIKO SAWAKI
Calorie count is for full recipe.
- 300 g fresh shiitake, shimeji and king oyster mushroomsNote
*Adjust the ratio as desired.
- Approx. 1 tbsp amazake (store-bought)
- Approx. 1 tbsp misoNote
*Adjust according to how salty the miso is.
Wipe the mushrooms with a paper towel to remove the dirt. Remove the shiitake stems and cut off the shimeji roots. Cut all mushrooms into 1-2 cm cubes.
Combine the ingredients for [Amazake miso].
Fill a pot with water and bring to a boil. Parboil the mushrooms, drain and pat dry with a paper towel. Put in a bowl and mix with the [Amazake miso]. Place in a food storage jar.
Will keep in the fridge for 4-5 days.
Can be enjoyed right away. Add to salads, hot pots and soups. Also delicious when lightly grilled.