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Spinach with chewy mushroom sauce / JAPANESE HOME COOKING

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DISHES WITH chewy mushrooms are delicious in the fall. While their reasonable cost is a plus, cultured mushrooms sometimes lack aroma and flavor. How can they be prepared to bring out more of their natural flavor?
"The key is to dry the mushrooms for two to three hours before cooking," says chef and restaurant owner Tomoshige Ichikawa. The process removes the excess water, which enhances not only the aroma but also the chewiness and umami flavor.

The actual cooking time (after drying) is only about 15 minutes. You can use any kind of mushroom in this recipe, such as shiitake, shimeji or hiratake.
The actual cooking time (after drying) is only about 15 minutes. You can use any kind of mushroom in this recipe, such as shiitake, shimeji or hiratake.
http://farm5.static.flickr.com/4052/4614371574_874a0ecf0e_o.jpg
(Spinach with chewy mushroom sauce / Image)

INGREDIENTS
(serves four)

* 150 grams maitake mushrooms
* 80 grams spinach
* 1/2 clove garlic
* Mix together seasonings:
* 1 Tbsp oyster sauce
* 1 Tbsp sake
* 1 tsp soy sauce
* 1/2 tsp sugar
* 150 cc water
* 2 tsp katakuriko starch dissolved in 1 Tbsp water
* 1 tsp sesame oil
* 2 Tbsp cooking oil

METHOD

Separate the maitake into bite-size pieces and leave them to dry on paper for 2 to 3 hours.
Trim off the roots from the spinach, cut into 3-cm lengths, wash and drain.
Finely chop garlic.
Mix the oyster sauce, sake, soy sauce, sugar and water.

Add 1/3 tsp salt and 1 Tbsp cooking oil to 400 cc of boiling water (not listed above), boil spinach briefly, squeeze out the water and set aside on a dish.

Heat 2 Tbsp cooking oil in a frying pan, add garlic and maitake and stir-fry. Once they turn golden and the aroma rises, add the liquid seasonings, reduce heat and cook for about 30 seconds to let the flavors seep in.
Add the starch mixture to thicken the sauce. Add sesame oil, remove from heat and pour over the spinach.

By JS on Dec 4, 2010
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tag : Recipe

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。