Kinoko no butter shoyu itame – Mushrooms with butter and soy sauce
Butter and soy sauce?! Does this sound crazy to you? Well, it might, but it tastes great. You know Japanese cooking uses many different kinds of mushrooms, such as エリンギeringi, 椎茸shiitake, しめじshimeji and 舞茸maitake. You can cook this recipe with any mushroom. I personally eat this dish with plain white rice but you can also eat it as a side dish western style served with fish or meat. If your soy sauce is sitting in your kitchen cupboard, waiting to be used for occasional Asian cooking, then bring it out and cook this dish. Just a tablespoon of soy sauce will add additional flavor to your usual dishes.
- 3 eringi mushrooms
- 1 tbs butter
- 1 tbs soy sauce
- 1 tsp mirin, if you have it
- Chopped scallion
1. Cut the mushrooms into easy-to-eat size. If you use the mushrooms which I mentioned in the introduction, you don’t really need to wash them.
2. Heat a pan on a medium heat and place the butter in. Once the butter is melted, add mushrooms and cook for a few minutes until they soak up the butter and become soft.
3. Add soy sauce and mix well. Once you add the soy sauce, it is easy to burn it, so be careful and reduce the heat if you need to.
4. Add scallions and mix lightly before serving. You don’t need to cook the scallions through.
Introducing Japanese Cooking 3-week course
Week 1 A supermarket tour, gyoza and miso soup cooking – fully booked, we made yummy ones!
Week 2 Tempura and Japanese soba cooking – spaces left
Week 3 Japanese curry from scratch – spaces left
¥5,000 (cash) or ¥5,175 (Paypal) per class
The class size is small and limited to 6 people. There will be a lot to learn and cook. Very hands-on cooking class in a homely atmosphere.
Facebook: facebook.com/cooking.school.with.nao Tel: 098-955-5311 Address: 1414-61 Sobe, Yomitan Village, Okinawa 904-0304. Closed on Sunday.