Maitake Mushroom & Hijiki Seaweed

Name: Maitake Mushroom & Hijiki Seaweed
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Maitake mushrooms; 1/2 tbsp Hijiki seaweed (dried); 100 grams Thinly sliced pork belly; 1/2 Onion; 100 ml Dashi stock; 1 tsp Sugar; 1 tbsp Soy sauce; 2 tbsp Mirin

cookpad.japan @cookpad_jp

At first I was just planning to make this with maitake and pork belly, but then I thought that adding onions would increase the richness of the dish, so I tried it out. It became a side dish with just the right amount of addicting sweetness.

You can accompany this with rice, and alcohol too. It's convenient to make a lot at one time so you can just grab it quickly and easily. It's also good in bentos. Recipe by Raby

cookpad.japan @cookpad_jp

You can accompany this with rice, and alcohol too. It's convenient to make a lot at one time so you can just grab it quickly and easily. It's also good in bentos. Recipe by Raby

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Ingredients

4 servings

200 gramsMaitake mushrooms
1/2 tbspHijiki seaweed (dried)
100 gramsThinly sliced pork belly
1/2Onion
100 mlDashi stock
1 tspSugar
1 tbspSoy sauce
2 tbspMirin

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Steps

1

Remove the stem from the maitake mushrooms and shred. Reconstitute the hijiki in water and then drain. Cut the pork into 2-3 cm wide pieces. Thinly slice the onion into 2-3 mm slices.
2

Place the pork into a Teflon nonstick pan and cook over high heat. When the surface has whitened, add the onion and sauté. Once the onions have become tender and slightly colored, add the hijiki seaweed and maitake mushrooms. Stir together while cooking.
3

Add the dashi, sugar, soy sauce, and mirin into Step 2 and let it simmer while still on high heat. When the liquid has simmered down, continue cooking it while stirring and being careful not to let it burn. Once the liquid has evaporated, it's done.