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Recipes with shiitake or chestnut mushrooms

3 recipes that use shiitake or chestnut mushrooms, with photos, step-by-step instructions and cook times. The quickest, Yaki udon, takes 20 minutes. It is most often cooked with carrot, soy sauce and mirin.

Run out of shiitake or chestnut mushrooms? Aubergine, diced, same weight.

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Yaki udon

Yaki udon (焼うどん) was first made in Kitakyushu, in northern Kyushu, just after the war, when a café owner ran out of soba for yakisoba and fried udon instead. The thick, chewy noodles are tossed in a hot pan with cabbage, onion, mushrooms and carrot, then glazed with soy, mirin and a little vegetarian Worcestershire-style sauce. Meat is usual in Japan; this vegetarian version gets its richness from shiitake and a fried egg on top. A fast, filling weeknight supper. Chef's tip: get the pan really hot and leave the noodles alone for 30 seconds at a time, so they pick up slightly charred edges; that smoky 'koge' is what makes yaki udon taste like the street-stall version.

20 minPasta & Noodles
by KrazyBadal 0 views

Vegetable onigiri

Onigiri (おにぎり) are Japan's everyday lunchbox and picnic food, sold in every convenience store from Tokyo to Kyushu. Warm rice is pressed around a salty or savoury filling and wrapped in a strip of crisp nori. This recipe gives three vegetarian fillings: sour umeboshi (pickled plum), sweet-salty simmered kombu, and a soy-glazed mushroom and carrot mix. Children love helping to shape them, and they keep well for a packed lunch. Chef's tip: use freshly cooked, still-warm rice and salt your hands, not the rice. The grains stick together only while warm, and the salt on the outside seasons every bite the way a Japanese mother would.

30 minSnacks & StartersVegan
by KrazyBadal 0 views

Beef bulgogi

In Seoul, bulgogi restaurants still cook it on a domed grill set into the table, with a moat around the edge that catches the sweet juices for spooning over rice. At home it is made in a hot pan, and it is a favourite for family dinners, lunch boxes and birthday tables. Grated Asian pear softens the meat and adds a gentle sweetness to the soy and garlic. Wrap it in lettuce with a little ssamjang, or eat it over rice. Chef's tip: put the beef in the freezer for 30 minutes before slicing; firm meat cuts into wafer-thin slices easily.

40 minMeat
by KrazyBadal 0 views

Goes well with shiitake or chestnut mushrooms