Marinated shiitake mushrooms and komatsuna
A small twist of marinating seasonal mushrooms in
ichiban dashi-based stock makes the dish very umami
Please enjoy the synergistic effect of bonito flakes and
- 1 bundle (400g) komatsu-na (Brassica
campestris var. perviridis)
- 1 pack (100g) fresh shiitake mushrooms
- 1 pack (100g) fresh shimeji mushrooms
- Some (2~3g) bonito flakes (ito kezuri)
- Dashi for marinating 600cc ichibandashi 40cc light soy sauce 50cc mirin 20g coarse salt for boiling the komatsuna
Wash the komatsuna.Boil water with coarse salt (20g) and
blanch the komatsuna from the bottom till it becomes tender for
about 2 minutes. Then immerse them in cold water. Squeeze out the water well and cut into 3cm lengths.
Take the stems off of the shiitake mushrooms. Wash their caps
and cut them into 5mm widths.
Take the stems off of the shimeji mushrooms. Wash and pick
Boil both the mushrooms in 1L of hot water for 2~3 minutes.
Strain them, then immerse them in cold water for about 5 minutes
and squeeze out the water well from them.
Put dashi for marinating in a pan and let it boil. Cool it down.
Marinate the komatsuna and mushrooms one hour prior to
Place it on a plate and sprinkle on the bonito flakes.
Clear soup of steamed lotus root dumplings
Clam clear soup
Soba, buckwheat noodles served with scallion nanban sauce
Japanese style rei-men, cold noodles
Umami-rich rice with scallop and chopped green vegetables
Sesame vinegared spring vegetable and wild plants
Stewed beef sinew and red konjak with sake
Quick pork ribs and autumn eggplant stew
Japanese style marinated summer vegetables
Hamo noppei-jiru style