[Regular vegetables] Mentsuyu x Autumn taste Part 1 "Grilled mushrooms"

Grilled mushrooms

Introducing a simple recipe that you can just soak in mentsuyu from Yamaki's recipe site "TSUKE LAB."

Material ( For 2 people )
Mushrooms of your choice (maitake mushrooms, shiitake mushrooms, king trumpet mushrooms, shimeji mushrooms, etc.)	200g (7.05oz)
garlic	1 piece
Red karagarashi	One
Mentsuyu (double concentrated)	100ml (3.38us fl oz)
water	100ml (3.38us fl oz)
Salad oil	1 tablespoon

Three consecutive holidays this weekend. If you make side dishes that can be stored when you have time, you can reduce the burden after returning from your outing or next week. Therefore, this time, we will introduce a simple recipe using mentsuyu from Yamaki's recipe site "TSUKE LAB." For 3 days.

Grilled mushrooms

[Material (for 2 people)]
200g (7.05oz) of your favorite mushrooms (maitake mushrooms, shiitake mushrooms, eryngii mushrooms, shimeji mushrooms, etc.), 1 piece of garlic, 1 red shimeji mushroom, 100ml (3.38us fl oz) of mentsuyu (double concentrated), 100ml (3.38us fl oz) of water, 1 tablespoon of salad oil

[How to make]
1. Divide the mushrooms into small bunches and cut them into pieces that are easy to eat. Crush the garlic with a kitchen knife.
2. Heat the oil in a frying pan, add garlic and red sardines and fry lightly until fragrant, add 1 mushroom and fry until tender.
3. Put ★ in a pan and heat it. After boiling, add 2 mushrooms while hot and soak for 15 minutes to overnight.



The garlic flavor is more delicious than freshly pickled overnight. Estimated storage is 2-3 days in the refrigerator. It has a nice texture and can be eaten, so it will be gone soon!