Savory Shiitake Mushrooms (Shio kinoko)
Keep some stored in the fridge to jazz up everyday meals. The smooth texture of boiled shiitake mushrooms is addictive.
Photographed by Manao Okamoto
Calorie count is for full recipe.
- 8 shiitake mushrooms (150 g)
- 1 dried red chili (chopped)
- 1/2 tsp salt
- 2 tbsp sesame oil
Pour 800 ml of water into a pot and place over high heat. Mix together the [A] ingredients.
Clean the mushrooms with a paper towel and cut off the woody end of the stems. Remove the stems and tear lengthwise into 4 equal strips. Cut the caps into thin slices.
When the water comes to a boil, add the mushrooms and boil for about a minute. Drain thoroughly.
Add the hot mushrooms to [A] and lightly stir to flavor.
To store : Once cooled down, place ingredients in an air tight container. Will keep in the fridge for up to a week.