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

1. Remove the root and stems from the shiitake mushrooms.
2. Saute the stems, too, if you like!
3. I always eat them, too!
4. Put the mushrooms from Step 1 and the katakuriko in a plastic bag and shake to lightly coat.
5. Heat the oil in a frying pan and turn the heat to medium.
6. Saute the shiitake mushrooms and cook them through.
7. Remove any excess oil.
8. Mix the ingredients together, then pour on top of the mushrooms.
9. Shake the pan as you coat the mushrooms in the sauce.
10. When most of the liquid is almost gone and the mushrooms are glossy, transfer to a dish and sprinkle sesame seeds on top.
11. This time, I used small shiitake mushrooms, so I didn't cut them.
12. Please slice them to your desired thickness!
13. 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)