Stir-fried Mushrooms with Nori Seaweed and Bonito Flakes

Name: Stir-fried Mushrooms with Nori Seaweed and Bonito Flakes
Yield: 4 servings
Cuisine: American
Ingredients: 1 pack Shiitake mushrooms; 100 grams Shimeji mushrooms; 1 sheet Nori seaweed; 1 modest handful Bonito flakes; 1 tbsp Sesame oil; 1 tbsp Soy sauce (or any other sauce)

cookpad.japan @cookpad_jp

I thought of this simple and quick drinking appetizer that uses leftovers from the refrigerator.

Soy sauce, ponzu (citrus-flavored vinegar sauce), or mentsuyu concentrated noodle sauce... anything works well. I used 8 shiitake mushrooms with small caps and thick stems. This is not that salty, so adjust the amount of seasonings to taste. Recipe by Iikun

I thought of this simple and quick drinking appetizer that uses leftovers from the refrigerator.

cookpad.japan @cookpad_jp

I thought of this simple and quick drinking appetizer that uses leftovers from the refrigerator.

Saved

Ingredients

4 servings

1pack Shiitake mushrooms
100 gramsShimeji mushrooms
1sheet Nori seaweed
1modest handful Bonito flakes
1 tbspSesame oil
1 tbspSoy sauce (or any other sauce)

Saved

Steps

1

Chop the mushrooms into bite-sized pieces. You will also use the stem (except for the hardtip).
2

Make sure to break apart the nori finely.
3

Heat sesame oil in a pan and stir-fry the mushrooms from Step 1. When excess water comes out, turn the heat off, gather the mushrooms in the corner, and add the soy sauce. Stir lightly and continue to stir-fry.
4

Add bonito flakes right before turning heat off. When you're done cooking, add the nori, mix together and enjoy.
5

You can also serve with shichimi spice or hot sesame oil.