Simmered Maitake and Atsuage

• 1 pack Maitake mushrooms
• 2 blocks Atsuage
• 300 ml Dashi stock
• 1 tbsp Usukuchi soy sauce
• 1/2 tbsp Sugar
• 1 Mitsuba

1. Remove the stump from the maitake mushrooms and shred into small clumps.
2. Cut the atsuage into bite-sized pieces.
3. Cut the mitsuba into 2-3 cm strips (I set aside some whole mitsuba leaves for garnish).
4. Combine the dashi stock, sugar, and soy sauce in a pot and turn on the heat.
5. Once it comes to a boil, add the atsuage and maitake mushrooms and simmer on medium heat for 6-7 minutes.
6. Finally, add the chopped mitsuba, bring back to a boil, and it's done.
7. After transferring to the bowls, you could top with some leaves to garnish.

pack maitake mushrooms, atsuage, stock, soy sauce, sugar

Taken from cookpad.com/us/recipes/157592-simmered-maitake-and-atsuage (may not work)