Braised Mushroom with Dashi. Mushrooms cooked in dashi and mirin, Japanese style. The end product is an easy side dish that is bursting with umami flavor.
Since I was young, I’ve had a soft spot in my heart for mushrooms.
It doesn’t matter if they’re canned or fresh; I’m a mushroom fanatic.
Fresh mushrooms are one of the best things about living in the United States. They’re easy to come by in the marketplace…
I always cook these Japanese-style braised mushrooms with dashi and mirin whenever I find fresh shiitake mushrooms at the market.
As a consequence, you’ll have a simple side dish that’s loaded with umami flavor. This braised mushroom recipe will demonstrate what I mean.
Each serving of this recipe has only 46 calories.
- 226 g of fresh shiitake mushrooms with stems trimmed
- 2 tablespoons of mirin
- 2 tablespoons of soy sauce
- 1 cup of dashi
- 1 tablespoon of mirin
- 1 teaspoon of sugar
- Cook all the ingredients except the mushroom over low to medium heat.
- Add the mushrooms to the saucepan as soon as it reaches a boil.
- Stirring occasionally, cook the dashi until it has reduced to about half of its original volume. The mushrooms will make it slightly sticky. Turn the heat off.
- Let the mushroom cool. Thinly slice the mushrooms. The best way to eat this meal is to serve it at room temperature or chilled.