Simple Parboiled Japanese Parsley and Maitake Mushrooms

Name: Simple Parboiled Japanese Parsley and Maitake Mushrooms
Yield: 2 servings
Cuisine: American
Ingredients: 1 bunch Japanese parsley; 1 packet Maitake mushrooms; 1 piece Ginger (grated); 1 tbsp Soy sauce; 1 tbsp Sesame oil; 1 tbsp Mirin; 1 dash Umami seasoning; 1 pinch Bonito flakes

cookpad.japan @cookpad_jp

Since Japanese parsley was in season, I bought it and used it with our standard boiled side dish recipe.

Please be sure to include the umami seasoning. Be careful not to over-boil the Japanese parsley. Recipe by EnjoyKitchen

Since Japanese parsley was in season, I bought it and used it with our standard boiled side dish recipe.

Please be sure to include the umami seasoning. Be careful not to over-boil the Japanese parsley. Recipe by EnjoyKitchen

cookpad.japan @cookpad_jp

Since Japanese parsley was in season, I bought it and used it with our standard boiled side dish recipe.

Please be sure to include the umami seasoning. Be careful not to over-boil the Japanese parsley. Recipe by EnjoyKitchen

Since Japanese parsley was in season, I bought it and used it with our standard boiled side dish recipe.

Please be sure to include the umami seasoning. Be careful not to over-boil the Japanese parsley. Recipe by EnjoyKitchen

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Ingredients

2 servings

1 bunchJapanese parsley
1packet Maitake mushrooms
1 pieceGinger (grated)
1 tbspSoy sauce
1 tbspSesame oil
1 tbspMirin
1 dashUmami seasoning
1 pinchBonito flakes

Saved

Steps

1

Rinse the Japanese parsley and cut into 5 cm widths. Remove root end of maitake mushrooms and shred into smaller pieces.
2

Bring water to the boil in a pot and boil the maitake mushrooms for about 1 minute.
3

Add Japanese parsley to the pot and boil for about 30 seconds, then strain and rinse in cold water. When chilled, drain the excess water and put into a bowl.
4

Add ginger, soy sauce, sesame oil, mirin, and umami seasoning, blend evenly, and serve with a sprinkle of bonito flakes.