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8 ounces stemmed fresh shiitake mushrooms
3 cups sake
2 cups Kikkoman Less Sodium Soy Sauce
Place mushrooms, sake and soy sauce in saucepan; bring to a simmer. Place a round of parchment paper directly on surface of mushrooms. Simmer 30 to 40 minutes or until mushrooms are tender. Drain and cool; cut mushrooms into quarters or slice thinly. Use in clear soups, vegetable sushi rolls or grain salads, or as a rice topping.
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