I love mushrooms for as long as I can remember, even when I was a little kid. I love mushrooms of all sorts, shiitake, button, enoki, straw mushrooms—canned or fresh. One of the great things about the United States is that I can get fresh mushrooms easily. They are readily available at the market…
Whenever I get some fresh shiitake mushrooms at the market, I always make this Japanese-style braised mushrooms with dashi and mirin. The end result is a very simple side dish that is absolutely umamilicious. You will know what I mean if you attempt this braised mushroom recipe at home.
Add all the ingredients (except the mushroom) into a saucepan with a low to medium heat. As soon as it bubbles, add the mushrooms into the saucepan.
Cook until the dashi reduces to about half the original quantity, by then, the dashi stock would become slightly sticky because of the mushrooms. Turn off the heat, let cool. Cut the mushrooms to thin slices. This dish is best when served cold or at room temperature.
Cook’s Note:
You can get my dashi recipe in the Nabe (Yosenabe) post.
November 1st, 2010 | JapaneseRecipes, Sponsorship | 1 Comment
This is the second installment of Mizkan, Bringing Flavor to Life campaign on Rasa Malaysia. (Please check out the Salmon TeriyakiRecipe and the Mizkan landing page.) The featured recipe today is Japanese beef rolls and enoki mushroom with Ponzu sauce.
One of the defining characteristics of Japanese cuisine is its emphasis on visual presentation, and this recipe delivers just that. This is often my go-to recipe whenever I have a party, or whenever I wish to impress my guests. These beef rolls are best served as an appetizer as your guests take in sips of wine and mingle around. They certainly have that WOW factor and absolutely delicious…
This beef roll recipe is inspired by the popular beef tataki, or sliced seared beef prepared using the tataki cooking technique. Traditionally, tataki-style beef are prepared using a Japanese mesh grill tray over charcoal fire, with only the surface of the beef cooked. Then, the meat is plunged into a bowl of cold water to stop the beef from cooking. For my beef roll recipe, I adapted and simplified the cooking method so everyone can attempt it easily at home. I prefer my beef cooked so I used a non-stick pan and seared the beef until slightly charred on the surface.
Two of the most important components of this recipe is the marinade and the serving sauce. For the marinade, I used Mizkan (Bonito Flavored) Soup Base and Mizkan HONTERI Mirin Seasoning, and for the serving, I drizzled the beef rolls with Mizkan AJIPON® Ponzu Citrus Seasoned Soy Sauce. I especially love the Ponzu sauce as it adds a citrusy flavor to the beef rolls and complements the taste beautifully.
Ponzu has become more common due to the increased popularity of Japanese cuisine. Nowadays, you can easily find Ponzu at regular grocery stores here in the United States. There are many brands of Ponzu available, but Mizkan AJIPON® Ponzu is the best, in all honesty. I am saying this not because I am working with Mizkan, but because I have another bottle of Ponzu by another Japanese manufacturer in my pantry. After a side-by-side taste test, Mizkan AJIPON® Ponzu is a clear winner.
Do try out this Japanese beef rolls recipe. It’s really quite a treat.
Japanese BeefRolls with Ponzu
Makes about 12 rolls
Ingredients:
12 oz beef flap meat or flank steak
6 oz enokimushrooms, ends trimmed
1 teaspoon butter
Oil, for pan-searing
1/2 tablespoon white and black sesame seeds, optional
1/2 cup Mizkan AJIPON® Ponzu Citrus Seasoned Soy Sauce
Method:
Slice the beef (across the grain) thinly to 3-inch by 5-inch pieces.
Marinate the beef slices with Mizkan (Bonito Flavored) Soup Base, Mizkan HONTERI Mirin Seasoning and sake for an hour.
Heat up the butter in a non-stick pan over medium heat. Add the enoki mushrooms to the pan and cook for about 1 minute or until they are just done. (Do not overcook the enoki mushrooms, they should remain somewhat crunchy.)
Heat up the pan over medium heat. Grease the pan with some oil. Pan-sear the beef slices until both surfaces are slightly charred. Remove the beef from the heat.
In a serving dish, roll the beef with some enoki mushrooms and secure it with a toothpick. Drizzle some Mizkan AJIPON® Ponzu Citrus Seasoned Soy Sauce over the beef roll and topped with some sesame seeds. Serve immediately.
The pain from my recent dental surgery is slowing easing away; I am starting to be able to chew, well, on foods again. Soon after a week of porridge, porridge, and more porridge of different toppings and ingredients, I am sooooo ready to dive back into some thing I totally miss, which is, seafood…
My dentist has warned me not to go overboard yet as my gum tissues are still raw so steaming is the finest cooking style for now. For today’s cooking, I picked scallops as I identified some succulent ones inside marketplace currently. I paired the scallops with fresh enokimushrooms and heaped in some fermented black beans. After a couple of minutes of steaming, the scallops and enoki mushrooms were bathed in a lightly flavored broth bursting with natural sweetness with the scallops and enoki mushrooms. The fermented black beans have been basically icing on the cake. Yum…
Chewing has in no way been this enjoyable and fun. I am glad to have it back.
In my Asian market, there are usually abundant choices when it comes to mushrooms—shiitake, enoki, button, portobello, buna shimeji, chicken drumstick/king oyster mushrooms, etc. I adore mushrooms as they are one of the healthiest foods to eat, plus they’re low in calories and are typically organically grown.
This week, both white and brown beech mushrooms (buna shimeji mushrooms) are on sale. I got a couple of boxes of them but don’t genuinely have a very good recipe to prepare them. I then think of Japanese recipes as mushroom is really a mainstay in Japanese cuisine and I had personally savored delicately flavored mushroom dishes during my trips to Tokyo. Soon after flipping via my Japanese cookbook, I decided to cook the mushrooms with some dashi, soy sauce, sake, mirin, and butter…(get beech mushrooms recipe soon after the jump)
The end result was basic, pleasing, and delicious. I actually enjoyed the dish. Now, do you guys adore mushrooms? And which is your favorite?
Right now, my quest for smell-friendly food continues with grilled Enoki mushrooms wrapped with smoked chicken breast. Inspired by Japanese yakitori, these grilled Enoki mushrooms are light, juicy, and appetizing–thanks to store-bought smokedchicken breast deli slices along with the nice presentation. Lightly charred on the surface but still moist in the core, popping these little bites into my mouth was indeed satisfying.
Although I applied chicken breast, any deli meats would work–turkey, sliced ham, bologna, or even bacon. Aside from the easy ingredients, these little hors d’oeuvres have the additional bonus of grilling in just minutes. Now this is what I call no-hassle food.
Make them at house or for your next party; I can assure you that this recipe will likely be a crowd-pleaser!
