Japanese cooking incorporates many different types of mushrooms including the family known as shimeji. Several types of shimeji mushrooms are used in Japanese cuisine including the delicate enoki, which have long white stems and tiny white caps, and the bunashimeji, pictured here, with a round brown cap and thicker stems.

Shimeji Mushrooms Japanese Cuisine Recipe
Shimeji Mushrooms Japanese Cuisine Recipes
Shimeji Mushrooms Recipe

In a pot, heat eight cups of water until boiling. While waiting for the water to boil, finely slice the wood ears and cut off the root ends of the shimeji. Wring out the excess water from the wakame and finely slice the seaweed. When the water is boiling, scoop out a cup and reserve. Into the reserved cup of water, stir the miso.
Shimeji Mushrooms Tiny mushrooms that have been making more of an appearance in major supermarkets as they grow in popularity, shimeji mushrooms have short, thin, white stems attached to a cluster. The brown caps are rather small yet meaty, and they can be added to a variety of dishes, including stir-frys, soups, and the Japanese pasta dish.
Spaghetti, sazon, portabella mushrooms, shimeji mushrooms, crumbled feta cheese and 8 more Japanese Leek and Mushroom Gratin NHK bacon, bouillon cube, fresh shiitake, pepper, oyster, mushrooms and 8 more.

How To Make Shimeji. Back in January, I wrote about 8 Useful Japanese Ingredients. Here’s a simple recipe for chicken and shimeji mushroom rice that I learnt from cookery writer Kimiko Barber at her Japanese Kitchen cookery workshop held at Books for Cooks in Notting Hill, London. The recipe is taken from the workshop recipe booklet that was handed out in class.

Description

Scale

200g / 7 oz Japanese short grain rice
4 small chicken breast fillets, sliced diagonally (I cut them into chunks, but you can do either)
1 tbsp sake
1 tbsp soy sauce
150g /1 packet shimeji mushrooms
1 tsp sesame seeds, toasted, for garnishing
1 sheet nori, cut into strips, for garnishing

For the cooking liquid:

225 ml / 8 fl oz dashi stock (which takes 5 minutes to make)
2 tbsp sake
4 tbsp soy sauce
2 tbsp mirin

Shimeji Mushrooms Japanese Cuisine Recipe

Wash and rinse rice (5 or 6 times until water is clear), then set aside to drain for 30 minutes. Place chicken into bowl with sake and soy sauce to marinade until rice is ready to cook. Remove base of shimeji mushrooms and separate them by hand. Make fresh dashi stock.

Add rice to saucepan with tight-fitting lid, add cooking liquid mixture and bring to boil over moderate heat. Boil for 3 minutes, add chicken and mushrooms, lower heat and steam-cook with lid on for 15 minutes. Meanwhile, toast sesame seeds and cut nori into strips.

Turn off heat and let it steam for a further 10 minutes before stirring and fluffing up rice. Garnish with sesame seeds and nori, and serve. It’s delicious comfort food, and a great one-pot meal!

japanese/int'l. recipes

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Serves: 2
Calories: 394 kcal
Total Time: 15 m
- Prep: 10 m
- Cook: 5 m
Japanese:Shimeji no tempura

metric

ingredients:

200 g package shimeji mushrooms
salad oil for deep-frying
a little flour

coating:

1 egg
20 ml cold water
10 g flour

dipping sauce (optional):

50 ml bonito soup stock
1 tablespoon soy sauce
2 1/2 teaspoons sugar

or salt (optional)

step 1:

Cut off the roots of the shimeji mushrooms and divide the mushrooms into small pieces.

step 2:

To make the coating, mix the egg and cold water in a bowl. Add the flour and toss.

step 3:

Dust the shimeji mushrooms lightly with a little flour before applying the coating (see Step 4).

step 4:

With chopsticks, dip the shimeji mushrooms into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.

step 5:

Heat the oil to 170°C and deep-fry the shimeji mushrooms a few minutes until golden brown.

step 6:

To make the dipping sauce, mix the bonito soup stock, soy sauce and sugar together in a pan and bring to a boil. Pour into two small bowls.

comment:

Shimeji mushroom tempura is very soft and has a stronger mushroom taste than when cooked other ways. A little salt sprinkled on top suits it well.

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Description

Shimeji Mushrooms Japanese Cuisine Recipe

japanese/int'l. recipes

ingredients:

coating:

dipping sauce (optional):

or salt (optional)

step 1:

step 2:

step 3:

step 4:

step 5:

step 6:

comment:

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