Nametake is one of the staple preserved foods that Japanese people always have in their fridge. It is most commonly eaten with a side dish of rice but is also used as a condiment or sauce. Nametake is delicious when served with chilled silken tofu or grated daikon radish. Also try it with Zaru Soba or Citrus Udon.
Cut 2.5 cm (1 inch) off the bottom part of the mushrooms, then cut them in half across the middle.
Place all the ingredients in a saucepan with
Reduce the heat to low and cook until the juices slightly thicken. Place in a sterilised screw-top jar and store in the fridge for up to a week.
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