Easy Marinated Mushrooms (Japanese Marinade)

Method8 steps · about 9 hr 8 min

1. 1

   Step 1: Start with 350 g mushrooms altogether. If your mixture includes shiitake, remove their stems and slice the caps about 2 mm thick.

   Uses 350 g mixed Asian mushrooms

2. 2

   Step 2: If using enoki from that mixture, trim away the woody base and separate the stems into small clusters.

   Uses Enoki share of the same combined mushroom stock

3. 3

   Step 3: If using king oyster mushrooms, slice them lengthwise about 2 mm thick. Cut large mushrooms across the middle first; halve especially thick stems lengthwise before slicing.

   Uses King oyster share of the same combined mushroom stock

4. 4

   Step 4: If using shimeji, trim the common base lightly, keeping small clusters together and separating larger mushrooms as needed. Gather all the trimmed and sliced mushrooms.

   Uses Shiitake and remaining mushroom share · Prepared enoki share · Prepared king oyster share

5. 5

   Step 5: Heat the 1 tbsp sesame oil in a frying pan over medium-high heat.

   Uses 1 tbsp sesame oil

6. 6

   Step 6: Add all the prepared mushrooms and sauté until they have released their moisture, wilted and begun browning at the edges, about a few minutes.

   Uses All prepared mushrooms from the one combined stock · Hot sesame-oiled pan

7. 7

   Step 7: Turn off the heat. Add the ready dashi, rice vinegar (2 tbsp), soy sauce (1 tbsp) and mirin (1 tbsp) and mix thoroughly through the cooked mushrooms.

   Uses All sautéed mushrooms · 1 tbsp ready dashi stock · 2 tbsp rice wine vinegar · 1 tbsp soy sauce · 1 tbsp mirin

8. 8

   Step 8: Transfer the mushrooms and all their marinade to a clean shallow container. Cool promptly and refrigerate covered overnight, about 9 hours, for the flavour to develop. Serve as four side portions, or six smaller portions; keep refrigerated. They may also be portioned and frozen, then thawed in the refrigerator.

   Refrigerate mushrooms overnight · 540 minUses All cooked mushrooms and marinade