Maitake Mushroom & Hijiki Seaweed

• 200 grams Maitake mushrooms
• 1/2 tbsp Hijiki seaweed (dried)
• 100 grams Thinly sliced pork belly
• 1/2 Onion
• 100 ml Dashi stock
• 1 tsp Sugar
• 1 tbsp Soy sauce
• 2 tbsp Mirin

1. Remove the stem from the maitake mushrooms and shred.
2. Reconstitute the hijiki in water and then drain.
3. Cut the pork into 2-3 cm wide pieces.
4. Thinly slice the onion into 2-3 mm slices.
5. Place the pork into a Teflon nonstick pan and cook over high heat.
6. When the surface has whitened, add the onion and saute.
7. Once the onions have become tender and slightly colored, add the hijiki seaweed and maitake mushrooms.
8. Stir together while cooking.
9. Add the dashi, sugar, soy sauce, and mirin into Step 2 and let it simmer while still on high heat.
10. When the liquid has simmered down, continue cooking it while stirring and being careful not to let it burn.
11. Once the liquid has evaporated, it's done.

maitake mushrooms, pork belly, onion, stock, sugar, soy sauce, mirin

Taken from cookpad.com/us/recipes/153932-maitake-mushroom-hijiki-seaweed (may not work)