Easy Marinated Mushrooms (Japanese Marinade)
Marinated Mushrooms is a handy side dish that you can make and keep them for 5 or so days in the fridge. And you can even freeze it. Slightly sour with a touch of sweetness, Easy Marinated Mushrooms (Japanese Marinade) is very simple to make and only few seasonings are required to marinate.Use vegetarian dashi stock, e.g. konbu dashi to make it a vegetarian dish.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 3 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 350g / 0.8lb Asian mushrooms ((note 1))
- 1 tbsp sesame oil ((or vegetable oil))
- 1 tbsp dashi stock ((note 2))
- 2 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp mirin
Instructions
- 1
Shiitake Mushrooms: Remove the stems and thinly slice them to about 2mm / 1⁄16" thick.
- 2
Enoki mushrooms: Remove the woody part of the mushrooms at the bottom and break the clusters into smaller bunches.
- 3
King oyster mushrooms: If they are very small, just thinly slice them vertically to about 2mm / 1⁄16" thick. If they are large like mine, cut the mushrooms in half in the middle of the stem, then slice each piece to 2mm / 1⁄16" thick. If the stem is very thick, you may want to halve the stems vertically, then slice them with the cut side facing down so that the width of the sliced piece becomes half of the original stem.
- 4
Shimeji mushrooms: Remove the bottom part of the stems that are clustering the mushrooms, but do not cut them too much as you want to keep most clusters intact. Large mushrooms can be separated individually but keep a few small ones clustered together.
- 5
Heat sesame oil in a frying pan over medium high heat.
- 6
Add the mushrooms to the pan and sauté until some pieces start browning and the mushrooms are wilted.
- 7
Turn the heat off and add all the Marinade ingredients to the pan. Mix well.
- 8
Transfer the mushrooms with the marinade to an air tight container. When the mushrooms cool down, put them in the fridge overnight (note 3).