Phillips Shiitake Japanese Style
Dipping and simmering sauces are favorites of the Japanese chef. The magical interplay of ingredients such as mirin, sake, and good soy sauce help define the flavor of Japanese cuisine. Mushrooms treated in this manner tend to lose some of their natural flavor, so be sure to use a mushroom that is assertive. The Phillips shiitake is ideal.
You will find that this is a very versatile way to prepare mushrooms. They go well with grilled meats, either as an accompaniment or right on the skewer with lamb or beef. They can be chilled and sliced and added to salads, or tossed warm into a salad with walnut oil and sage vinegar.
The marinade, once used, can be chilled and used again several times. Remember that each time, however, it will become more diluted by the liquid from the mushrooms.
* 20 fresh Phillips shiitake caps
* 2/3 cup good-quality sake
* 4 tablespoons dark soy sauce
* 2 1⁄2 tablespoons marin
* 2 1⁄2 tablespoons sugar
Clean the Phillips mushroom caps and remove stems. In a saucepan, combine the sake, soy sauce, mirin, and sugar and bring to a boil. Reduce to a simmer and add the mushrooms. Simmer for 7 minutes. Remove mushrooms and use in a salad immediately, or cool and use later with grilled meats.
Serves 4 as side dish or in salad