Simple Parboiled Japanese Parsley and Maitake Mushrooms
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
Simple Parboiled Japanese Parsley and Maitake Mushrooms
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
Cooking Instructions
- 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.
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