Japanese-Style Mushroom Sauce

Preparation info

  • Difficulty

    Easy

  • yield: enough for

    6

    servings

Appears in

Sauces

By James Peterson

Published 1991

  • About

This sauce is broth-like and should surround the food it sauces, such as fish or chicken, in a wide bowl. Substitute whatever mushrooms are available.

Ingredients

dashi 2 cups 500 ml
mirin 1 tbsp 15 ml
soy sauce 1 tbsp 15 ml
dried porcini mushrooms (cèpes), soaked until soft in just enough water to cover ½ cup 125 ml
dried morel mushrooms, soaked until soft in just enough water to cover ½ cup 125 ml
dried shiitake mushrooms, soaked overnight in enough water to cover, stems removed 8 8

Method

  1. Bring the dashi to a simmer, and add the mirin and soy sauce.
  2. Slice the porcini, morel, and shiitake mushrooms and add them to the simmering dashi. Add the mushroom soaking liquids to the dashi, leaving any grit behind in the soaking containers.
  3. Simmer the mushrooms for 10 minutes. Serve over and around chicken or fish.