All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kyabetsu to kinoko no itameni / cabbage and mushroom saute

"This reminds me of garlic," said Tom, holding shami with his chopsticks. Duh, this dish does have garlic, only finely chopped.

2 large or 4 small cabbage leaves
Small handful of mushroom (eringi king oyster mushroom in the photo)
1 tbsp shami Chinese dried shrimp
1 clove garlic
1/2 tsp soy sauce
1 tbsp sesame oil
Salt to taste


Hydrate shami by putting in water and microwave for 30-60 seconds. Chop softened shami into small pieces. Save the liquid for later.

Cut cabbage into 2-3 cm pieces.
Cut or tear mushroom into thin pieces.
Finely chop garlic.


Heat sesame oil.
Remove frying pan from the heat once, put garlic and shami and saute on low heat.


When garlic and shami send off aroma, put firm (white) part of cabbage and saute on medium high heat.

When the white part of cabbage become somewhat translucent, put the rest of cabbage and mushroom, and saute.


When cabbage is almost done, add the liquid from hydrating shami and soy sauce, and stir.

When done, taste and add salt if necessary.

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