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Marinated mushrooms and komatsuna
Chef Tetsuo Takenaka, Seiwaso, Traditional Kyoto Cuisine2017-10/2017-10
Umami Information Center
Tokyo , Japan
A small twist of marinating seasonal mushrooms in ichiban dashi-based stock makes the dish very umami rich. Please enjoy the synergistic effect of bonito flakes and mushrooms.
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Details
- Title: Marinated mushrooms and komatsuna
- Creator: Chef Tetsuo Takenaka, Seiwaso, Traditional Kyoto Cuisine
- Date Created: 2017-10/2017-10
- Location: Kyoto, Japan
- Original Source: umami website recipe_4
- Ingredients Name : komatsu-na (Brassica campestris var. perviridis)、fresh shiitake mushrooms, fresh shimeji mushrooms, bonito flakes (ito kezuri), ichibandashi, light soy sauce, mirin,coarse salt
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