Kinoko Usuzukuri Recipe

Time30m

Serves4

Seasonal mushroom, shallot, shiro zu

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Ingredients

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1
Clean the Mushrooms
Gently wipe the seasonal mushrooms with a damp cloth to remove any dirt. Avoid rinsing them under water, as this can make them soggy.
2
Slice the Mushrooms
Cut the mushrooms thinly using a sharp knife. Aim for uniform slices to ensure even presentation.
3
Prepare the Shallots
Peel and finely slice the shallots. Set aside.
4
Sauté the Shallots
In a large skillet, heat the sesame oil over medium heat. Add the sliced shallots and sauté until they become translucent and fragrant, about 3-4 minutes.
5
Add the Mushrooms
Add the sliced mushrooms to the skillet with the shallots. Cook for another 5-7 minutes until the mushrooms are tender and have released their moisture.
6
Season the Mixture
Pour in the shiro zu (white soy sauce) and stir well to combine. Season with salt and black pepper to taste. Cook for an additional 1-2 minutes.
7
Finishing Touches
Remove the skillet from heat and stir in the fresh chives. Allow the mixture to cool slightly before serving.