Cheese and mushrooms in sweet and sour sauce
By thoroughly removing the moisture from the mushrooms in a frying pan, you can bring out their unique texture. We used four types of mushrooms this time, but try using your favorite mushrooms at home
How to make it
1
Cut each of the four types of mushrooms into bite-sized pieces. Heat a frying pan over high heat, add the mushrooms, and fry. You don't need to add oil. Cook until the mushrooms have shrunk, with the idea being to evaporate the moisture from the mushrooms
2
Put [A] into a pot and heat. Once boiling, remove from heat and add the water-dissolved potato starch while stirring. Return to heat and once thickened, remove from heat
3
Sprinkle Happomibijin on the mushrooms in [1], add pizza cheese and stir fry lightly
4
Once the cheese has melted, place the dish in a serving dish and pour the sauce from step 2 over it. If desired, top with chopped green onions
Ingredients for 2 people
-
- Shiitake
- 30g
-
- Shimeji
- 30g
-
- Maitake
- 30g
-
- Enoki mushrooms
- 30g
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1/2 tbsp
-
- Pizza cheese
- 50g
-
- Use chopped green onions
- 5g
-
[A]
- Kelp broth
- 50cc
-
- Light soy sauce
- 1/2 tbsp
-
- vinegar
- 1 tablespoon
-
- sugar
- 1/2 tbsp
-
- Dark soy sauce
- 1/2 tsp
-
- Water-soluble potato starch
- 1/2 tbsp
[PR]
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