Ingredients:
- 250gr dehydrated shiitake mushrooms
- olive oil
- teriyaki sauce
First of all, place the mushrooms in a bowl with warm water for ten or fifteen minutes to rehydrate.
Once they are hydrated, drain them and sauté them in a little oil until they are golden brown on both sides. Once they are done, mix them with the teriyaki sauce.
Teriyaki sauce:
- 5 tablespoons soy sauce
- 5 tablespoons mirin
- 5 tablespoons sake
- 1 tablespoon sugar
Preparation:
Bring the sake and mirin to the boil in a saucepan for 30 seconds so that the alcohol evaporates. Then add the sugar and stir well so that it melts. Finally, add the soy sauce and bring back to the boil. Once boiling, remove from the heat and leave to cool to room temperature.
Crockery used for plating: 28 cm. oval dish. Model: “Yamasaku azur”.
