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Monday, October 7, 2013

Japanese Salt Grilled Eryngii Mushrooms (Kinoko no shioyaki) 日式盐烧杏鲍菇

Just back from Japan trip (Tokyo & Hokkaido), and we had a wonderful trip with good foods and enjoyed the fall foliage at Sounkyo Gorge. While I still sorting out the thousand of photos taken, today I cooked this mushroom as one of the dish widely served during autumn in Japan, I refer to the information provided here.

Today I bought a pack of 3 Eryngii mushrooms only cost me RM 2.50 (USD 0.80)
Stir- fried Eryngii mushroom

This dish is quick, cooking time only 5mins..and it tasted so yummy, the texture like eating abalone !

Japanese Salt Grilled Eryngii Mushrooms Kinoko no shioyaki 日式盐烧杏鲍菇
(recipe source: reference to here, by Sonia aka Nasi Lemak Lover)

3pcs of Eryngii  Mushrooms, slice each piece into 3 thick slices
3 small cubes of butter (salted)
Sea salt
Crushed black pepper
1/2tbsp sake or mirin, optional

  1. Heat a non-stick pan over high medium heat. Add the butter and place the mushrooms, cut side down, in the pan, for 1-2 minutes for both sides.
  2. This will sear the bottom of the mushrooms to a nice golden brown, partially caramelizing them.
  3. Sprinkle with salt and crushed black pepper to taste and covering the pan for a 1-2 minutes. This will steam and cook the mushroom further.
  4. Sprinkle wit sake or mirin (optional), dish out and serve with rice.

I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from travelling-foodies
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