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


Warabi to kinoko no amakara shoyuzuke / bracken and mushrooms marinated in lightly sweetened spicy soy sauce

A great companion for plain rice, soba or udon noodles. Also good as a topping for hiyayakko tofu.


200 g warabi bracken (prep cooked)
200 g assorted mushrooms (enoki, shiitake, shimeji in photo)

For soy sauce marinade
7 tbsp (approx. 100cc) soy sauce
3 tbsp dashi
2 tbsp brown sugar
1 tbsp sake
1 tbsp mirin
2 tsp rice vinegar
1 knob ginger
1-2 red chili peppers (slices)


Cut warabi into 3-4 cm.
Julienne ginger.
Cut off root ends of enoki and shimeji. Cut enoki in half. Slice shiitake. Tear shimeji (this can be done while adding to marinade).


In a pot or stove-top resistant container, put all ingredients including julienned ginger, and heat up.


Put shimeji and shiitake. Cook on medium high heat for one minute or so until mushrooms are somewhat soft after liquid starts to boil.

Add enoki, and cook for 30-60 seconds until enoki softens somewhat.

Remove from heat, and let cool.

When cool to room temperature, add warabi, mix, and refrigerate until serving, turning once or twice.

  • Keeps one week in the fridge.
  • Two red chili peppers give this dish a lingering spiciness in your mouth especially for the first day, but it softens afterward.
  • Enoki is added at a different time because it cooks faster than other mushrooms.
  • This is good as a topping for hiyayakko tofu. Simply cut soft tofu into a desired size, place on a plate or bowl, and top with warabi and mushrooms. While warabi and mushrooms provide earthy, deep flavor, ginger, red chili pepper and vinegar in the marinade taste refreshing with tofu.

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