Shimeji is one of the most popular mushrooms in Japan for its firm texture and robust Umami flavour, and you can find them in your local supermarkets nowadays. I seasoned them with everyone’s favourite; Teriyaki sauce. If you haven’t tried Shimeji mushrooms, please have a go.
Ingredients for 1 to 2 people
1 pack (150g) Shimeji Mushrooms
1 Spring Onion
4 Cherry Tomatoes
1 tbs Sesame Oil
For the Sauce (Mix well beforehand)
1 tbs Soy Sauce
½ tbs Sugar
1 tbs Water
1. Cut the base of the Shimeji mushrooms and break them up with your hands. Slice the spring onion diagonally. Cut the cherry tomatoes into round slices.
2. Heat the sesame oil in a frying pan, and then fry the mushrooms over a high heat.
3. Add the sauce mixture to the pan and stir gently. When the mushrooms are evenly coated with the sauce, remove from the heat. Add the spring onion and the tomatoes and mix. Serve on a plate.
You can enjoy this dish with sliced white or brown mushrooms instead of Shimeji.