Tsukudani

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

4 oz shiitake mushrooms

4 oz white mushrooms

4 oz enoki mushrooms

1 tbsp fresh ginger, finely julienned

2 tsp sugar

3 1/2 tbsp soy sauce

1 1/2 tbsp mirin

2 tbsp water

Directions

Cut stems vertically into quarters. Slice caps quarter inch pieces.

Combine all in a pan over medium heat.

Cook until most of the liquid has been absorbed.

Serve over rice. Refrigerate leftovers.

Notes

https://www.zojirushi.com/app/recipe/kinoko-no-tsukudani-mushroom-rice-topping