Shiitake with Gochujang
- 7 Shiitake mushrooms
- 1 rounded teaspoon Katakuriko
- 1 tbsp Vegetable oil & sesame oil (you can use both or just one kind)
- 1 tbsp Gochujang
- 1 tbsp Sake
- 1 tsp Soy sauce
- 1 tsp Honey
- 1 tsp Vinegar
- 3 cm Grated ginger in a tube
- 1 Roasted sesame seeds
- Remove the root and stems from the shiitake mushrooms.
- Saute the stems, too, if you like!
- I always eat them, too!
- Put the mushrooms from Step 1 and the katakuriko in a plastic bag and shake to lightly coat.
- Heat the oil in a frying pan and turn the heat to medium.
- Saute the shiitake mushrooms and cook them through.
- Remove any excess oil.
- Mix the ingredients together, then pour on top of the mushrooms.
- Shake the pan as you coat the mushrooms in the sauce.
- When most of the liquid is almost gone and the mushrooms are glossy, transfer to a dish and sprinkle sesame seeds on top.
- This time, I used small shiitake mushrooms, so I didn't cut them.
- Please slice them to your desired thickness!
- There's also a sweet potato version, "Sweet Potato with Gochujang,"!
shiitake mushrooms, katakuriko, vegetable oil, gochujang, sake, soy sauce, honey, vinegar, ginger, sesame seeds
Taken from cookpad.com/us/recipes/147200-shiitake-with-gochujang (may not work)