Shiitake Mushroom Steak
These Shiitake Mushroom Steaks are thick and juicy, cooked in a soy sauce and sake glaze. They're a simple yet satisfying side dish or appetizer complementing any meal.
10min
118kcal
472mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the bottommost, hard sections from the stem of the shiitake mushrooms.
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Finely chop the perilla.
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Heat olive oil in a fry pan. Fry both sides of (1). Once they have softened, add in and fry along with the garlic.
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Pour in (A) and mix together well. Sprinkle on (2) and serve.
Cooking Basics
Shiitake mushrooms - removing the hard base
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
Garlic - mincing
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
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