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


Kinoko no namuru / mushroom namul saute

Dried shiitake adds a deep flavor.


4-5 dried shiitake mushrooms
Handful fresh mushrooms (shiitake and hiratake oyster mushrooms in photo; twice as much as dried shiitake)
1 tsp soy sauce
1 tsp mirin
1 tsp toasted white sesame seeds
Salt & pepper, to taste (not in photo)
1/2-1 tsp sesame oil (not in photo)


Rehydrate dried shiitake (soak in water for a few hours, or microwave for 1 minute).

Thinly slice dried shiitake, and slice or tear fresh mushrooms in matching size.


In a frying pan, heat sesame oil, and quickly saute mushrooms on medium low heat.

When mushrooms are coated with oil, cover and cook for 1-2 minutes.


Remove cover, add salt and pepper, and stir well.

Add mirin and soy sauce, and stir well.
Taste, and add more if necessary.

 Add sesame seeds, and stir.

  • Use more sesame oil for a richer taste.
  • Covering the pan helps when cooking with less oil; when using more oil, covering is not necessary.
  • A small amount (1/4 tsp) of grated garlic adds extra aroma.

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