SHIITAKE IN SOY SAUCE

Uhmmm another shiitake mushroom, I hope you are okay with that. I wont tired to telling you how much I love shiitake mushroom. The chewiness texture, the umami unique flavour, and it able hold the texture even after I reheat it, I love re heat my meals hehe.

I enjoy this dishes with a bowl of warm jasmine rice, top with fried onion, then chopstick, to be enjoy after long tired day, then I’d own great satisfying evening. How I always seek comfort on food, which I tried to do it in good way, I tried.

Also I have some leftover too, like always, which later I continue to enjoy this dishes with my Indonesian ramen (I posted next). Enjoying it in almost the same way as I enjoy it with my bowl of warm rice.

It is quite simple and quick to make this dishes, suitable for yep. after long tired day. I would called this dishes are stir fried, but, if you want to turned it into braised thick stew, you can freely add like 1/2 to 2/3 cup of water or vegetable stock for this recipe. Which also delicious to be enjoy with any warm carb hehehe.

So let’s go.

SHIITAKE IN SOY SAUCE

INGREDIENT

  • 200 gram fat fresh shiitake mushroom, slice it, not necessarily thin.
  • 4 fat cloves of garlic, crush it and chopped.
  • 1 fat french shallot, slice it
  • 2 spring onion, separate the white part and the green part
  • 2 kefir lime leaves
  • 3 tbs soy sauce
  • 2 tbs agave syrup or replace with 1 tbs brown sugar
  • A Pinch of curry powder
  • Fresh ground pepper
  • 1 tbs neutral vegetable oil
  • Slice of green part of spring onion to serve

HOW TO

  1. In medium size pan and medium heat, put inside the vegetable oil, garlic, kefir lime leaves, the white part of the spring onion and shallot. Sautéed them until fragrance.
  2. After they are fragrance, put inside the mushroom and all the sauces. Soy sauce, agave syrup (or brown sugar), pinch of curry powder. Stirring it thoroughly.
  3. After the mushroom are soft (the sign are, they changing in colour), then give it a taste, corrected it accordingly. The flavour should be balanced of salty, sweet with hint of spice.
  4. After all the flavour merge well, take out from the heat.
  5. Ready to serve, serve it with sprinkle of slice spring onion and if you want with toasted of sesame seed and fried onion.

Note: If you want to make this dishes as braised stew, After step 2, add 1/2 tp 2/3 cup of water or vegetable stock. Cooked until the liquid bubbling away, if you think it is too runny, add 1/2 tsp maizena flour to 4 tbs of water stir it well, then added it into the mushroom.

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