Black Fungus & Shiitake ‘Tsukudani’

Name: Black Fungus & Shiitake ‘Tsukudani’
Total time: 900 s
Yield: 4 Servings
Cuisine: British
Ingredients: 20 g Dried Shiitake Mushrooms *I used small ones; 20 g Dried Black Fungus; 1/2 cup Water; 1 tablespoon Sugar; 2 tablespoons Mirin *OR Sake (Rice Wine); 2 tablespoons Soy Sauce; 1 teaspoon Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Tsukudani’ is a Japanese dish. Ingredients are cooked with Mirin (OR Sake), Sugar and Soy Sauce. Commonly Seafood and Sea Vegetables are used. Today I cooked Black Fungus and Shiitake. This dish is best to enjoy with freshly cooked rice.

Hiroko Liston @hirokoliston

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Ingredients

15 minutes plus soaking time

4 Servings

20 gDried Shiitake Mushrooms *I used small ones
20 gDried Black Fungus
1/2 cupWater
1 tablespoonSugar
2 tablespoonsMirin *OR Sake (Rice Wine)
2 tablespoonsSoy Sauce
1 teaspoonToasted Sesame Seeds

Saved

Steps

15 minutes plus soaking time

1

Clean Dried Shiitake and soak in plenty of water until completely soft. Drain but save 1/2 cup water if you use it for cooking. Wash them well. Cut in half OR quarters if large.
2

Soak Dried Black Fungus in water in a separate bowl until softened. Wash very well, drain and cut in half if large.
3

Place 1/2 cup Water (OR saved Water), Sugar, Mirin, Soy Sauce and the softened Shiitake in a saucepan. Cover with a lid, bring to the boil, then simmer over low heat for 5 minutes.
4

Add Black Fungus, cover with the lid, and simmer, occasionally mixing so that everything gets reasoned evenly, until the sauce is gone.
5

Add Toasted Sesame Seeds and mix to combine.