 Mulu-Khiyya and Shiitake Mushrooms
|
 |
|---|
|
TSUJI COOKING
Yayoi Miyamoto |
|---|
| Ingredients | Serves 1 | Serves 4 |
|---|---|---|
|
mulu-khiyya shiitake mushrooms (raw) carrot cod roe |
30g 15g 10g 10g |
120g 60g 40g 40g |
| １ | Boil the mulu-khiyya until tender, and cut into 4-5cm pieces. |
|---|---|
| ２ | Cut the carrot into very thin sticks and cook briefly in boiling water. |
| ３ | Grill the mushrooms and cod roe on a gridiron. Cut the shiitake into thin strips and separate the cod roe. |
| ４ | Place the cod roe in a bowl, add the mulu-khiyya, carrot and mushrooms and toss lightly. |
mail to info@tec-tsuji.com