Comments on: Cooking advice: shiitake, not crimini http://japanlifeandreligion.com/2008/03/21/cooking-advice-shiitake-not-crimini/ My life as a father, Buddhist and Japanophile. Sat, 11 Jun 2011 01:53:14 +0000 hourly 1 http://wordpress.com/ By: Nicole http://japanlifeandreligion.com/2008/03/21/cooking-advice-shiitake-not-crimini/#comment-195 Nicole Sat, 22 Mar 2008 11:59:29 +0000 http://level8.wordpress.com/?p=123#comment-195 wrong post I know, but that's so weird about onion/garlic/leeks! I was a vegetarian for seven or eight years, but those flavors I don't think I could ever give up ;) hope your doing well, i think your link has changed or something, i had to go back to blogger to get the correct link? what i had saved and worked for awhile just pulled up something about how your account had been deleted. :( take care! wrong post I know, but that’s so weird about onion/garlic/leeks! I was a vegetarian for seven or eight years, but those flavors I don’t think I could ever give up ;)

hope your doing well, i think your link has changed or something, i had to go back to blogger to get the correct link? what i had saved and worked for awhile just pulled up something about how your account had been deleted. :(

take care!

]]> By: Gerald Ford http://japanlifeandreligion.com/2008/03/21/cooking-advice-shiitake-not-crimini/#comment-194 Gerald Ford Sat, 22 Mar 2008 00:04:36 +0000 http://level8.wordpress.com/?p=123#comment-194 Doh, I forgot about the konbu. I've fixed the blog. Thank you! :) Also thanks for the shiitake recipe too! Doh, I forgot about the konbu. I’ve fixed the blog. Thank you! :)

Also thanks for the shiitake recipe too!

]]> By: Jeannie http://japanlifeandreligion.com/2008/03/21/cooking-advice-shiitake-not-crimini/#comment-196 Jeannie Fri, 21 Mar 2008 22:22:18 +0000 http://level8.wordpress.com/?p=123#comment-196 If you add a piece of kombu when making your broth, you'll get a wonderful "shiitake dashi". I use this often when preparing vegetable dishes. It brings out an extra fresh taste in the food. Hubby isn't a big shiitake fan, but he loves this recipe: I cook sliced shiitake with equal parts mirin and shoyu and let the liquid reduce slowly for about a half hour. The result is a sweet, soft mushroom with hint of soy. It's great on hot rice. Yummy! I have also used shiitake when making stuffed mushrooms. I did worry about the mushroom being too strong and masking the filling, but the shiitake mellowed after being in the oven. If you add a piece of kombu when making your broth, you’ll get a wonderful “shiitake dashi”. I use this often when preparing vegetable dishes. It brings out an extra fresh taste in the food.

Hubby isn’t a big shiitake fan, but he loves this recipe: I cook sliced shiitake with equal parts mirin and shoyu and let the liquid reduce slowly for about a half hour. The result is a sweet, soft mushroom with hint of soy. It’s great on hot rice. Yummy!

I have also used shiitake when making stuffed mushrooms. I did worry about the mushroom being too strong and masking the filling, but the shiitake mellowed after being in the oven.

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