Last night for dinner I made ahi tuna and wanted some similarly asian inspired sides. I saw fresh shiitake mushrooms at the store, and bam! I had a sidedish. These were super easy to make, and kept well (I made them about an hour before I got down to tuna cooking, and warmed them up in the oven). Shiitake mushrooms are high in vitamin D and are also apparently given out in a giant chalice as a prize in bimonthly Japan Sumo Association tournaments. Fun fact of the day! So grab a pot, grab your sumo costume (don't lie, everyone has one), and get steaming!
shiitake mushrooms! I had about 2.5 cups worth
3-4 inch sized pieces of fresh ginger, minced or pressed
1 cup of water
1 tsp oil (canola for normies, 1/2 canola 1/2 sesame for extra azn flava flav)
pinch of salt
fresh ground black pepper
pinch of garlic powder
things you will also need:
- Prep your mushrooms. This means wash 'em and cut 'em in half (lengthwise obviously). Trim the stems if you'd like (they're the chewiest bit), but I'm fine with them on.
- In your pot place your cup of water, and your minced ginger. Bring to a boil. This will be a very shallow amount of water.
- Add your mushrooms to the simmering bit of water and cook them for a few minutes until they've loosened up a bit. About 3-4 minutes. Remove from heat.
- On medium-high, heat your oil in your pan. Add your shiitakes and sprinkle with garlic powder (just a liiiitle bit), and black pepper. Toss.
- Pan fry for a few minutes until they start to brown. Remove from heat and sprinkle with a tiny bit of salt (shiitake mushrooms are pretty robust in themselves, so you don't want to drown them with seasoning).
- Mow them. Possibly alongside your ahi tuna.