[Ingredients for 2 servings]
* Rice (freshly cooked): 2 bowls
* Shimeji mushrooms: 1 pack
* Shiitake mushrooms (fresh): 2-3
* Maitake mushrooms: 1 pack
* Garlic: 1 clove
* Konjac block: 1/2 sheet
* Salad oil: 1 tablespoon
* Butter: 30g
* Shichimi chili pepper: a pinch
<Seasonings>
* Sake: 2 tablespoons
* Salt and pepper: a pinch
* Soy sauce: 2 tablespoons
[Instructions]
1. Cut off the base of the shimeji mushrooms and separate them into small clusters. Wipe the dirt off the shiitake mushrooms and separate the stems from the caps. Tear the stems lengthwise and thinly slice the caps. Separate the maitake mushrooms into small clusters. Julienne the garlic. Tear the konjac block into bite-sized pieces by hand, pour boiling water over it, rinse with cold water, and pat dry.
2. Heat salad oil, 10g butter, and garlic in a frying pan. Once fragrant, add the mushrooms, season with sake, salt, and pepper, and stir-fry. When the mushrooms have softened slightly, add the konjac block and stir-fry thoroughly.
3. Add the remaining butter and drizzle with soy sauce. Once everything is coated, divide into bowls with rice. Sprinkle with shichimi chili pepper to taste.
No comments:
Post a Comment