Recipe of Quick Stewed Shiitake Mushroooms for Somen or Hiyashi Chuuka (Cold Chinese Noodles)
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Recipe of Award-winning Stewed Shiitake Mushroooms for Somen or Hiyashi Chuuka (Cold Chinese Noodles). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Stewed Shiitake Mushroooms for Somen or Hiyashi Chuuka (Cold Chinese Noodles), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stewed Shiitake Mushroooms for Somen or Hiyashi Chuuka (Cold Chinese Noodles) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few components. You can cook Stewed Shiitake Mushroooms for Somen or Hiyashi Chuuka (Cold Chinese Noodles) using 4 ingredients and 16 steps. Here is how you cook that.
This is how my mother prepared shiitake mushrooms since I was a child...it's my favorite stewed shiitake.
I was chided for eating so much of them.
I posted the recipe here to share with my friends.
There's nothing much to it, since these are easy, but the heat may need to be adjusted depending on your stove.
On your first try, be careful not to burn them. Recipe by *ai*
Ingredients and spices that need to be Prepare to make Stewed Shiitake Mushroooms for Somen or Hiyashi Chuuka (Cold Chinese Noodles):
- 6 to 8, medium Dried shiitake mushrooms
- 280 ml Soaking liquid from dried shiitake
- 3 tbsp Sugar
- 2 and 1/2 tablespoons Soy sauce
Steps to make Stewed Shiitake Mushroooms for Somen or Hiyashi Chuuka (Cold Chinese Noodles)
- Rinse the shiitake mushrooms, then soak them in water for 4 to 6 hours in the refrigerator. The water should be more than 350 ml.
- Line a colander with a paper towel. This will be used for straining the shiitake soaking liquid in Step 4.
- Squeeze the thoroughly reconstituted shiitake over the bowl of soaking liquid, chop off the root ends, then slice into desired thicknesses.
- Return the sliced shiitake to the soaking liquid, then squeeze, then strain the soaking liquid through the colander prepared in Step 2.
- Heat the drained shiitake, the strained soaking liquid, and the A ingredients in a pot on high heat.
- Bring to a boil, cover with a drop lid, then reduce to low-medium heat. Stew for 10 minutes.
- After 10 minutes, reduce heat to a strong low setting. Stew for 10 minutes.
- Reduce heat to the lowest setting possible, then stew for 10 more minutes.
- The shiitake are delicious after Step 8, but will absorb the seasoning even more if you allow them to cool with the drop lid on.
- Now, you have delicious stewed shiitake mushrooms. If you don't consume them in one go, store them in an air-tight container.
- Try them with somen noodles, cold udon, hiyashi chu-uka (cold Chinese-style noodles), etc. I also love eating them with white rice.
- Here it is mixed with rice (rice steamed separately). This is also a great way to eat them. Try them in a variety of recipes!
- For [Professional Men-tsuyu that can be Stored a Long Time], see.
https://cookpad.com/us/recipes/170505-concentrated-all-purpose-mentsuyu
- For [Super Easy Men-tsuyu made using Dashi Stock Granules], see.
- For [Standard, Authentic Hiyashi Chu-uka (Cold Chinese-Style Noodles)], see.
- For [Standard Gomoku (Five Ingredients) Seasoned and Mixed Rice], see.
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So that is going to wrap this up for this exceptional food Simple Way to Prepare Favorite Stewed Shiitake Mushroooms for Somen or Hiyashi Chuuka (Cold Chinese Noodles). Thanks so much for your time. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!