Korean Braised Shiitake Mushrooms
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Shiitake cut into thick slices soak up a soy and syrup glaze until the outside turns glossy brown and the inside stays chewy.
Read more
The braise stops before the pan goes dry, while the sauce still coats a spoon lightly; reduced all the way, it starts to scorch. Sesame oil goes in after the heat is off, and a few minutes of cooling lets the glaze soak in further.
Ingredients
Instructions
- 1
Wipe 220 g shiitake mushrooms with a damp towel and remove the stems.
Slice them thickly, keeping the pieces substantial so they absorb the braising liquid without turning limp or breaking apart during cooking.
- 2
Add 120 ml water, 2.5 tablespoons soy sauce, 1 tablespoon oligosaccharide syrup, and 0.5 tablespoon minced garlic to a pan.
Stir over medium heat until the syrup dissolves and the mixture comes to a brief boil.
- 3
When the sauce boils, add the shiitake and turn the pieces once to coat them evenly.
Lower to medium-low heat and simmer uncovered for about 5 minutes so the mushrooms start releasing juices.
- 4
When the liquid reduces by about half, turn the mushrooms occasionally so the color coats evenly.
If the bottom looks dry before the mushrooms turn glossy, reduce the heat to low to prevent scorching.
- 5
Braise for about 8 minutes total, until the mushroom surfaces look glossy and the sauce lightly coats a spoon.
Do not reduce it completely dry, because a little salty-sweet liquid should remain inside the mushrooms.
- 6
Turn off the heat and drizzle in 1 teaspoon sesame oil, tossing with the residual heat.
Sprinkle 1 teaspoon sesame seeds, let the mushrooms cool briefly so the seasoning settles, then serve.
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