Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, stir-fried mushrooms with japanese soy sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Stir-Fried Mushrooms with Japanese Soy Sauce. Very easy to cook and could be a great appetizer for your Japanese meals. The crunchiness texture of the mushrooms and toasted sesame seeds along with the slightly salty from soy sauce. Sesame oil brings the great aromatic to this.
Stir-Fried Mushrooms with Japanese Soy Sauce is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Stir-Fried Mushrooms with Japanese Soy Sauce is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have stir-fried mushrooms with japanese soy sauce using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Stir-Fried Mushrooms with Japanese Soy Sauce:
- Prepare 200 g Eryngii and shimeiji mushrooms
- Get 1/2 tablespoons sesame oil
- Take 2 tablespoon Japanese light soy sauce
- Get 1 little pinch salt to taste
- Get toasted black sesame seeds as you like
Add garlic and mushrooms and stir-fry for a couple of minutes until softened. Add butter and soy sauce, then salt and pepper to taste. Stir for a few seconds and serve on a plate. Cover pan; reduce heat to medium-low.
Instructions to make Stir-Fried Mushrooms with Japanese Soy Sauce:
- Clean and slice the mushrooms into bite size pieces,drain them well.
- Put the sesame oil in the pan on medium heat.Stir-fry the mushrooms and put the salt and Japanese soy sauce combine with the mushroom.Stir fry until the mushrooms becomes golden brown then stop the heat.
- Put on the plate and sprinkle some toasted black sesame seeds on top and it's ready to eat.
Stir for a few seconds and serve on a plate. Cover pan; reduce heat to medium-low. Simmer, stirring occasionally, until mushrooms are softened and all liquid. Mix the vegetarian oyster sauce, light soy sauce sugar, ground white pepper and water to form the stir-fry sauce. Place a large skillet over medium-high heat.
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