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Receta Simmered Cabbage and Shitake Mushrooms (Yasai no Fukumeni)
Add a photoThis combination is truly fantastic. Of course you have to like both ingredients..but if you do you'll love the combination. We served them last night with fresh sashimi and three other great Japanese side dishes (oshitashi, yakisoba, and simmered daikon), and this dish got the most praises. It's also a beautiful presentation, easy to make, and healthy. How can you beat that?
Ingredientes
- 8 dried shitake mushrooms reconstituted (you can use fresh shitake, but they're hard to find and dry ones are available cheaply in large bags in any asian store.)
- 1/2 head of green cabbage
- Simmering Stock
- 1 1/4 cups reserved liquid from the shitakes
- 1/3 cup mirin (you can substitute 1/3 cup water with 1 Tbsp sugar dissolved, but mirin adds a little sake flavor)
- 3 1/2 T soy sauce
Direcciones
- Soak the shitake mushrooms in 2 cups of warm water until soft, about 10 minutes. Use hot water if you are in a rush. Cut into quarters.
- Cut the cabbage into 1 1/2 inch squares.
- In a large pot or dutch oven, heat the simmering sauce over medium until boiling. Add the shitake and continue to cook over moderate heat for 4-5 minutes. Add the cabbage and continue to cook another 4-5 minutes until the cabbage is tender.
- Remove to a bowl and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 47 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 264mg | 11% |
| Potassium 143mg | 4% |
| Total Carbs 4.37g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.27g | 0% |
| Protein 1.73g | 3% |
Evaluaciones
21 de Octubre de 2010
I thought this was one of the best new Japanese side dishes we've tried in a long time. I'd put it up there with Oshitashi as one of my favorites. It has a mild flavor which would go nicely with many different dishes. Perfect comfort food for cool weather!Yo he cocinado/probado esta receta
Comentarios
22 de Octubre de 2010John, what did you use for the simmering stock? Dashi? This looks delish!
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