Pickled mushrooms (kinoko sunomono)

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Pickled mushrooms (kinoko sunomono)

Serves: 2

By: Koj

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Ingredients

• 200g mushrooms (preferably Asian varieties such as shiitake, enoki or shimeji)
• 2 tbsp vegetable oil
• 1 tbsp sesame oil

Pickling liquor

• 1 tbsp dashi stock
• 2 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp of lemon juice

Instructions

Prep: clean and trim the mushrooms

1. Prepare the mushrooms
2. For larger mushrooms such as shiitake, remove the stems and slice them thinly
3. For smaller, delicate mushrooms such as shimeji or enoki, trim the minimum amount of stem off and break the clusters into bunches.

Sauté and pickle the mushrooms

1. Heat the sesame oil in a frying pan over medium high heat.
2. Sauté the mushrooms in the oil until they start to brown and are soft enough to eat
3. Remove from the heat and add the remaining ingredients (dashi, vinegar, soy sauce and mirin)
4. You can serve the mushrooms immediately, or allow them to cool down and serve at room temperature
5. If you want to make a larger batch to spread over several meals, they will keep in the fridge for several days

Created using The Recipes Generator

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