Yield: 4 To 8 servi
|5 larges||Dried shiitake; (up to 10)|
|⅓ cup||Soy sauce|
Try serving this recipe as an appetizer at your next dinner party.
Cover dried mushrooms with warm water and let soak for several hours, preferably 24. To cook, bring mushrooms with soaking liquid to a boil, then slightly reduce heat and continue to cook until all water is absorbed. Add sake, soy sauce, and sugar; stir well to mix ingredients. Continue to cook until all flavorings are absorbed. Let mushrooms cool to handle. Remove center core, if desired. If mushrooms are bite size, serve whole. If they are large, slice into thick strips, about 3 to 4 per mushroom. Serve as hors d'oeuvres.
SHIITAKE: Dried mushrooms. These are the most commonly used oriental mushrooms. In Japan, they are available fresh during the autumn through spring.
Mushrooms need to be reconstituted in warm water.
Japanese cooking: soak mushroom in enough water to cover for several hours (minimum 3 to 5 hours, better yet, 24 hours) or until the texture is as tender as desired. The entire mushroom can be used. Squeeze dry, reserving liquid and soaking water to flavor soups. Often sliced into matchstick-size juliennes
Chinese cooking: soak for 30 minutes, remove and discard the tough center core (or save to season broth). Popular in salads and in grilled, braised, simmered and one-pot dishes.
Store dried mushrooms in a sealed container in a cool dry place.
Source: Karen Green (1982), Japanese Cooking for the American Table Posted to EAT-LF Digest by Pat_H <kitpath@...> on Oct 15, 1999, converted by MM_Buster v2.0l.