Chef Saito’s Shio Sukiyaki with Mushrooms [Japanese Cooking] – Dining with the Chef
Watch the full episode for more details on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/shows/2019392/?cid=wohk-yt-2504-dwc392-hp
Learn more about Japan on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/shows/?cid=wohk-yt-2504-dwc392-hp
We’re diving into the flavors of autumn, with mushrooms! Chef Saito shares a special recipe featuring a mountain of mushrooms: Shio Sukiyaki with Mushrooms, plus Shiitake-infused Soy Sauce.
* * * * * * * * * * * * * * * * * * * * * * * *
(1) Shio Sukiyaki with Mushrooms
Ingredients (Serves 2)
– 90 g shiitake mushrooms
– 120 g maitake mushrooms
– 130 g shimeji mushrooms
– 110 g eryngii mushrooms (king oyster)
– 200 g bacon
– 220 g mizuna
– 2 eggs
– Sake, chili pepper, as needed
For the warishita:
– 200 ml kombu dashi
– 50 ml mirin
– 50 ml sake
– 1 1/2 tbsp sugar
– 1 tbsp salt
For the kudzu dipping sauce:
– 300 ml kombu dashi
– 1 tbsp each of mirin, soy sauce and kudzu slurry
*Kombu dashi (for 200 ml): Soak 5 g of kombu in 200 ml of water for at least 2 hours.
Directions
1. Slice the shiitake and eryngii mushrooms. Separate the maitake and shimeji mushrooms into small clusters with your hand.
2. Cut the bacon into 1cm wide strips. Cut the mizuna into 3cm lengths.
3. For the warishita, add the kombu dashi, mirin, sake, sugar and salt in a bowl. Mix well.
4. Dry-fry the bacon and add the mushrooms in a pot. Sprinkle with sake, cover with foil, and steam for 2 to 3 minutes. After adding the warishita, give the pot a quick stir, and add the mizuna.
5. Make a kudzu dipping sauce: Pour the kombu dashi, mirin and soy sauce into a pot and place over heat. Bring to a gentle boil and then add the kudzu slurry. Once it thickens, set aside to let it cool.
6. Dip with the beaten eggs or kudzu sauce. Sprinkle with chili pepper to taste and serve.
(2) Shiitake-infused Soy Sauce
Ingredients (Serves 2)
– 30 g dried shiitake
– 200 ml soy sauce
– 100 ml sake
– 50 g sugar
Directions
1. Add sake to a pot and heat it. Bring to a gentle boil. Add the sugar, soy sauce and dried shiitake mushrooms.
2. Bring to a boil for a second, then reduce the heat to low and simmer for 20 to 30 seconds. Turn off the heat and transfer to a bowl to cool.