Shungiku and shiitake stew



big bunch of shungiku
10 shiitake mushrooms
handful of fresh seaweed
1 spring onion
handful of beansprouts
250 g sticky rice
1 chilli pepper
2 garlic cloves
1 table spoon black sesame seeds
200 ml ight soy sauce
100 ml rice vinegar
20 g brown sugar
150 ml sunflower oil
salt, fresh ground pepper


[column size=”one_fourth” last=”no”]1. Start by marinating the shiitake mushrooms: Prepare the garlic oil: in a wok heat up 125 ml sunflower oil and add the grated garlic cloves. Stir until brown, then sift and cool.[/column] [column size=”one_fourth” last=”no”]2. Dissolve the brown sugar, rice vinegar and light soy sauce in a small saucepan.[/column] [column size=”one_fourth” last=”yes”]3. Mix the shiitake with 2/3 of the sauce and a table spoon of garlic oil and marinate for 45 minutes.[/column]

[column size=”one_fourth” last=”no”]4. Transfer the shiitake to a saucepan, bring to boil with 500 ml of water and continue to simmer for 30 minutes. Meanwhile cook the sticky rice according to the instructions on the packet[/column]

[column size=”one_fourth” last=”no”]5. Wash the fresh seaweed, shop finely and quickly stir fry in little oil, mix with the sticky rice and a gulp of rice vinegar. Wash the shunguki, chop roughly and stir fry for 1 minute with some grated chilli pepper, salt and ground pepper.[/column]

[column size=”one_fourth” last=”yes”] 6. Arrange everything on one plate: start with the shunguki, add a broth spoon of rice in the centre, follow with a brothspoon of shiitake mixture and sprinkle with some fresh beansprouts, shopped spring onion and sesame seeds.[/column]

Shungiku with Shiitake_result_02_done


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