Chikuwa to kinoko no nibitashi / chikuwa fishcakes and mushrooms in broth

An easy dish with a complex, deep flavor from assorted mushrooms.

<Ingredients>

2 chikuwa fishcakes
Large handful of various kinds of mushrooms (enoki, chanterelle, shiitake and shimeji mushrooms, 130 g in total in photo)

For broth
4 tbsp dashi
1 tbsp sake
1 tsp mirin
2 tsp soy sauce


<Directions>
1.

Remove root or discolored ends of mushrooms.
Cut enoki in half, and tear other mushrooms into a smaller sections.

Diagonally slice chikuwa fishcakes.

2.

In a pot, put all ingredients for broth, and bring to boil.

Add chikuwa and all mushrooms (enoki on top), cover, and cook on medium low heat for 10 minutes. 

3.

Ready to serve.

<Notes>

• Enoki cooks fast, and thus is placed on top of other ingredients.
• Other fishcake, such as sasakama and kamaboko, works just fine.
• Tastes good hot or at room temperature.
• The complex flavor is achieved by combining multiple kinds of mushrooms. Use at least two kinds for this dish.