Shimmered Shiitake Mushroom are great as a side or served with rice and noodles. Dried Shiitake mushroom are soaked in water for several hours (over night is usually better) then cooked in Soya Sauce, Sea weed stock, Sake (Japanese rice wine) and Mirin (sweeteners). I decided to make this last night as I’ve been thinking… Continue reading Shimmered Shiitake Mushroom
Tag: Stock
Konbu (kelp)
Kelp are often used for creating stocks for Japanese cooking and they’re a great vegetarian option. It gives wonderful depths of flavour. You can even use the leftover and marinade it and use them all up. I will try and do another post about it soon. We foraged some in Scotland when we were visiting… Continue reading Konbu (kelp)
Tamagoyaki (Japanese omelette)
We still had Oden leftover from the other day so I made Japanese omelette to go with tonight’s dinner. It’s a folded omelette made in a square pan. When I bought the pan and showed it to a friend, she though it was for a joke. It’s possible to make it in an ordinary pan… Continue reading Tamagoyaki (Japanese omelette)
miso vegetarian 