Ingredients with Measurements:
- 1 pound shiitake mushrooms, stems removed
- 1/4 cup white sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped scallions
Special equipment needed:
- Food processor or mortar and pestle
Step-by-step instructions:
1. Toast the sesame seeds in a dry pan over medium heat until golden brown and fragrant. Transfer to a food processor or mortar and pestle and grind until finely ground.
2. In a small bowl, whisk together the soy sauce, sugar, mirin, sake, ginger, sesame oil, salt, and black pepper until well combined.
3. Heat a large skillet over medium-high heat. Add the shiitake mushrooms and cook for 5-7 minutes, stirring occasionally, until tender and lightly browned.
4. Add the sauce to the skillet and stir to coat the mushrooms. Cook for 1-2 minutes until the sauce has thickened and the mushrooms are fully coated.
5. Remove the skillet from the heat and sprinkle the ground sesame seeds and chopped scallions over the top.
6. Serve the shiitake mushroom goma-ae warm or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 10g
Protein: 6g
Sodium: 480mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
- White sesame seeds can be substituted with black sesame seeds or a mixture of both.
- Mirin can be substituted with rice vinegar or dry sherry.
- Sake can be substituted with dry white wine or chicken broth.
- Scallions can be substituted with chopped cilantro or parsley.
Variations:
- Add some sliced carrots, bell peppers, or zucchini to the skillet along with the mushrooms for a more colorful and nutritious dish.
- Use other types of mushrooms, such as portobello or cremini, instead of shiitake mushrooms.
- Add some cooked soba noodles or rice to the skillet and toss with the mushrooms and sauce for a more filling meal.
Tips and tricks:
- Make sure to remove the stems from the shiitake mushrooms before cooking, as they can be tough and woody.
- Toasting the sesame seeds before grinding them enhances their nutty flavor and aroma.
- If you don't have a food processor or mortar and pestle, you can use a spice grinder or a clean coffee grinder to grind the sesame seeds.
- Adjust the amount of sugar and salt to your taste, depending on the saltiness of your soy sauce.
- Leftover shiitake mushroom goma-ae can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftover shiitake mushroom goma-ae can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the shiitake mushroom goma-ae, simply microwave it for 1-2 minutes or heat it up in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the shiitake mushroom goma-ae in a shallow bowl or on a platter, garnished with some extra chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
This dish goes well with steamed rice, miso soup, and a simple green salad.
Suggested side dishes:
Steamed rice, miso soup, and a simple green salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the mushrooms are too dry, add a bit more sesame oil or soy sauce to the skillet.
Food safety advice:
Make sure to wash the mushrooms thoroughly before cooking and discard any that are slimy or discolored.
Food history:
Goma-ae is a traditional Japanese dish that features vegetables or tofu coated in a sweet and savory sesame sauce. It is often served as a side dish or appetizer in Japanese cuisine.
Flavor profiles:
This shiitake mushroom goma-ae has a rich and nutty flavor from the toasted sesame seeds and sesame oil, balanced by the umami of the soy sauce and mushrooms.
Serving suggestions:
Serve the shiitake mushroom goma-ae as a side dish or appetizer, or as a main dish with some steamed rice or noodles.
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Region: Japanese