 Savory Mushrooms in Season Served
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| Ingredients | Serves 1 | Serves 4 |
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Raw shiitake mushrooms Shimeji mushrooms Enoki mushrooms Chinese yam Ginkgo nuts |
15g 20g 20g 25g 5g |
60g 80g 80g 100g 20g |
| Seasoning | Serves 1 | Serves 4 |
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Sake Dark-colored soy sauce Stock |
5g 2g 5g |
20g (slightly more than 1 tablespoon) 8g (1 1/3 teaspoons) 20g (1 1/3 tablespoons) |
| １ | Thinly slice the shiitake mushrooms. Remove the hard tips from the shimeji mushrooms and separate them into smaller bunches. Cut the enoki mushrooms in half and separate them. |
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| ２ | Roast the ginkgo nuts, or after removing the hard shells, boil in a small amount of water to remove the thin film and cut each nut in half. |
| ３ | Combine the sake and mushrooms in a pan and cook. When the mushrooms become tender, stir in the stock and soy sauce, and add the ginkgo nuts. |
| ４ | Grate the yam, or place the yam in a plastic bag and smash it with a wooden pestle. |
| ５ | Place the mushrooms in a dish and pour the grated yam over them. |
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