Fresh Shiitake Mushroom Tsukudani Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I had a lot of shiitake mushrooms. You can add konbu seaweed if you like, but shiitake mushrooms on their own are really delicious too. Great with rice, somen noodles, sushi, and more. Take care not to let it burn. I cooked it from beginning to end over medium heat. It was done in 15 minutes. Recipe by qoouru I had a lot of shiitake mushrooms. You can add konbu seaweed if you like, but shiitake mushrooms on their own are really delicious too. Great with rice, somen noodles, sushi, and more. Take care not to let it burn. I cooked it from beginning to end over medium heat. It was done in 15 minutes. Recipe by qoouru Fresh Shiitake Mushroom Tsukudani Share its first Cooksnap! I had a lot of shiitake mushrooms. You can add konbu seaweed if you like, but shiitake mushrooms on their own are really delicious too. Great with rice, somen noodles, sushi, and more. Take care not to let it burn. I cooked it from beginning to end over medium heat. It was done in 15 minutes. Recipe by qoouru I had a lot of shiitake mushrooms. You can add konbu seaweed if you like, but shiitake mushrooms on their own are really delicious too. Great with rice, somen noodles, sushi, and more. Take care not to let it burn. I cooked it from beginning to end over medium heat. It was done in 15 minutes. Recipe by qoouru Ingredients 1 serving 282 grams Fresh shiitake mushrooms 4 tbsp Sugar 4 tbsp Soy sauce 282 grams Fresh shiitake mushrooms 4 tbsp Sugar 4 tbsp Soy sauce Cooking Instructions 1 Wash the shiitake mushrooms, and slice thinly. 2 Put all the ingredients in a pot over medium heat (the photo just shows the shiitake mushrooms). 3 It will come to a boil in about 5 minutes and look like this. Skim off the scum. 4 Stir occasionally as it simmers. Let the shiitake re-absorb the liquid that comes out. 5 Simmer until reduced, like this. 1 Wash the shiitake mushrooms, and slice thinly. 1 Wash the shiitake mushrooms, and slice thinly. 2 Put all the ingredients in a pot over medium heat (the photo just shows the shiitake mushrooms). 2 Put all the ingredients in a pot over medium heat (the photo just shows the shiitake mushrooms). 3 It will come to a boil in about 5 minutes and look like this. Skim off the scum. 3 It will come to a boil in about 5 minutes and look like this. Skim off the scum. 4 Stir occasionally as it simmers. Let the shiitake re-absorb the liquid that comes out. 4 Stir occasionally as it simmers. Let the shiitake re-absorb the liquid that comes out. 5 Simmer until reduced, like this. 5 Simmer until reduced, like this. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 04, 2013 09:25 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Crunchy Wood Ear Mushroom Tsukudani Crunchy Wood Ear Mushroom Tsukudani I made this because I was given lots of wood ear mushroom as a gift. This was a recipe that I saw in a book called "Healthy Macrobiotic Recipes", and I decided to try it out. The original recipe didn't use any sugar or mirin, but I thought that it was a bit salty, so I tried adding mirin! This made it slightly sweet, so you can add a little more sugar if you'd like, and I think that it would still taste good. Be careful of the black sesame seeds popping when frying them! For serving 2. Recipe by Gomeko cookpad.japan Dinnertime Seaweed Tsukudani Dinnertime Seaweed Tsukudani Some time ago I let a lot of nori seaweed get stale so I tried making nori no tsukudani with them. The results were surprisingly tasty, so after some trial and error I got to this recipe! 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