Braised shitake mushrooms with dashi

These are the delicious mushrooms that I made to accompany my miso cod. You can use a mixture of mushrooms and add noodles and green for a more robust meal as above

Serves 2

8 fresh shiitake mushrooms
300 ml dashi stock (or 300 ml water + 1 teaspoon bonito flavored dashi seasoning)
2 tablespoon mirin
1 tsp sake
1 tablespoon soy sauce
1 tsp sugar

First make your dashi by boiling a strip of kombu seaweed in hot water and bonito flakes – see recipe on link.
Then remove the stems from shiitake mushrooms. Using a damp cloth, gently clean the caps from dirt. Try not to wash the mushrooms under running water.
Combine dashi stock, mirin, sake, sugar, and soy sauce in a pot. Add shiitake mushrooms and bring to a boil. Simmer until sauce is almost gone.
Slice mushroom into thin slices  and serve warm or room temperature with steamed white rice.

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