Stir-fried mushroom prunes
It is also good to remove the grated grated grated grated, but by pounding it finely with a knife, the texture remains, making it easier to lift with chopsticks when eating.
How to make it
1
Cut the skin of Yamato potatoes, chop them in small pieces, and then pound them with a knife to make grated grated meat.
2
Cut all the mushrooms into bite-sized pieces. Heat 2 tablespoons of olive oil in a frying pan and fry the mushrooms.
3
Once the mushrooms are soft, add the alphabet and Miki Prunes, then turn the heat to high and let the moisture go away and mix together the flavor.
4
Place in a bowl, place the beef grated grated grated meat, and top with green seaweed to finish.
Ingredients for 4 people
-
- Yamato Imo
- 80g
-
[Mushroom]
- Shiitake
- 100g
-
- Maitake
- 100g
-
- Shimeji
- 100g
-
- Eringi
- 100g
-
- mushroom
- 100g
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- Miki Prune
- 40g
-
- Blue Glue
- Appropriate amount
[PR]
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