An umami rich side dish to any grilled meat or fish, or great on its own over rice.
Prep time: 10 minutes
Cook time: 10 minutes
Small mixing bowl
Large saute pan
TIPS/THINGS TO REMEMBER
- Shiro or white miso is mild, less salty and more sweet than red or yellow miso
- Mirin is sweet cooking sake; for the regular sake, buy a lower priced version of drinking sake and it will last for months in your cabinet or refrigerator
- Depending on the flavor you are trying to achieve, mirin will add sweetness and rice vinegar will add more acidity.
- Soy sauce can be used instead of tamari if you aren’t concerned with wheat/gluten consumption
- The stems of the shiitake are quite tough, but set them aside to dry and use for a vegetarian stock
- This recipe also works with baby shiitakes and you do not need to remove the entire stem.
- Canola or other neutral oil with a high smoke point is recommended;
MISO COMPOUND BUTTER
- 3 Tbsp unsalted butter, softened to room temperature
- 1 Tbsp Shiro (white) miso
- 1 tsp Tamari
- ½ tsp Mirin (sweet rice wine) or rice vinegar
- In small mixing bowl, combine all ingredients and mix thoroughly
- Set aside for immediate use, or place in sealed container in refrigerator — will keep for several weeks
- 240 grams of shiitake, stems removed and sliced into half inch strips
- 1/4 cup vegetable oil plus more as needed depending on size of pan
- 1 Tbsp garlic, minced
- 1 Cup Scallion, white part only, cut into 1” sticks; keep green tips to use for garnish
- 2 Tbsp Miso Compound Butter
- ¼ Cup sake
- 1 tsp Kissed by Binchotan Japanese Chile Blend
- Heat pan to medium high and then add oil.
- Add mushrooms, taking care not to overcrowd.
- Stir occasionally and reduce heat if necessary so mushrooms don’t over brown and dry out.
- Stir in garlic and white part of scallion.
- Continue to cook for 2–3 min until scallions are slightly browned.
- Add sake and reduce for 1 minutes.
- Turn off heat and stir in miso butter.
- Sprinkle with Japanese Chile Blend and and sliced scallion tops.