Mushrooms Dressed in Amazake and Miso

A simple but versatile recipe of mushrooms dressed in amazake and miso.

Mushrooms Dressed in Amazake and Miso
Photographed by EIKO SAWAKI


Recipe by
Kazuo Hida

Easy

Vegetables

Healthy

Quick

110kcal

15minutes

Calorie count is for full recipe.

Ingredients

  • 300 g fresh shiitake, shimeji and king oyster mushrooms
    Note

    *Adjust the ratio as desired.

  • [Amazake miso]

    • Approx. 1 tbsp amazake (store-bought)
      Note

      *Adjust according to how salty the miso is.

    • Approx. 1 tbsp miso
      Note

      *Adjust according to how salty the miso is.

Directions

1

Wipe the mushrooms with paper towels to remove the dirt. Remove the shiitake stems and cut off the shimeji roots. Cut all mushrooms into 1-2 cm cubes.

2

Combine the ingredients for [Amazake miso].

3

Fill a pot with water and bring to a boil. Parboil the mushrooms, drain and pat dry with paper towels. Put in a bowl and mix with the [Amazake miso]. Place in a food storage jar.

Tips

[To store]
Will keep in the fridge for 4-5 days.
[To use]
Can be enjoyed right away. Or add to salads, hot pots and soups. Also delicious when lightly grilled.