Grilled mushrooms

 

Ingredients

- Maitake mushrooms...1 pack

- Enoki mushrooms...1 bag

- Shimeji mushrooms...1 bag

- Sesame oil...1 tablespoon

▼Pickling sauce

- Mentsuyu (double-concentrated)...50cc

- Water...50cc

- Soy sauce...1 teaspoon

- Vinegar...1 teaspoon

- Grated ginger (packed ginger is fine)...1 teaspoon

- Ground sesame seeds...1 tablespoon

1. Make the marinade.

Put the marinade ingredients in a pot and heat. Bring to a boil, then turn off the heat. You can use just the mentsuyu (noodle soup base), but adding soy sauce and vinegar will give it a more intense flavor.

By bringing it to a boil, the acidity of the vinegar is mellowed out, turning it into a savory flavor, so it's perfect for people who don't like sour flavors!

2. Separate the mushrooms.

Cut off the stems from each mushroom and tear them into bite-sized pieces so they don't fall apart.

3. Grill the mushrooms.

Add sesame oil to a frying pan and arrange the mushrooms so they don't overlap. Grill over medium heat.

Once the mushrooms have softened, flip them over and grill both sides. Be careful not to burn them.

4. Pour the marinade over the mushrooms.

Place the mushrooms in a large storage container, gently pour in the marinade, and sprinkle with ground sesame seeds.

5. Leave in the refrigerator overnight.

The mushrooms will be covered in marinade, so pressing the mushrooms with the side of a spoon will help them soak up the flavor better. Once they have cooled, place them in the refrigerator to allow the flavors to infuse.

The next morning, arrange on a plate and serve for breakfast.