vinegared wakame & shimeji mushrooms
- Serves: 2
- Calories: 14 kcal
- Total Time: 20 m
- Prep: 10 m
- Cook: 10 m
- Japanese: Wakame to shimeji no su-no-mono
- metric
- u.s.
ingredients:
- 3 g dried wakame
- 100 g shimeji mushrooms
- 480 ml water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- a little salt
- a little soy sauce
step 1:
Pour 240 ml of the water into a bowl and soak the wakame for 5 to 20 minutes until desired softness. Drain. If using whole type wakame, cut into 0.5 cm. pieces.
step 2:
Squeeze the water from the wakame with your hands.
step 3:
Cut off the roots of the shimeji mushrooms. Put them in a pan with the remaining 240 ml of water and boil for about 2 minutes. After boiling, drain them. Run under cool water and squeeze the water out with your hands.
step 4:
Mix the vinegar, sugar, salt and soy sauce in a bowl.
step 5:
Add the wakame and shimeji mushrooms. Mix.
comment:
The texture of shimeji mushrooms is good, and this delicious dish has just the right sour taste.
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