Ingredients

• 2 cups (480ml) Kombu-Shiitake Stock
• 1 tsp sea salt
• 1 bay leaf
• 2 shiitake mushrooms, fresh or from the stock
• 1-2 scallions, thinly sliced, or 1-2 shallots, minced
• 1 1/2 tbsp Mitoku Organic Brown Rice Miso or Mitoku Organic Barley Miso dissolved in 2 tbsp water
• 2 tsp Mitoku Organic Mikawa Mirin
• 3 level tbsp crushed Mitoku Organic Kuzu

Preparation Method

1. Prepare the shiitake. You can either use the mushrooms used to make the stock or two fresh mushrooms. Remove and discard the stems then slice the caps thinly.
2. Combine the stock and salt in a small saucepan and bring to a simmer. Add the bay leaf, shiitake, and scallions, and simmer for 5 mins. Add the miso and mirin, and remove from the heat.
3. Dissolve the kuzu in 3 tbsp cold water and slowly add it to the sauce while stirring briskly. Return the pan to a medium-low heat and bring the sauce to a simmer, stirring constantly. Simmer for 1 to 2 mins. If too thin, add a small amount of kuzu, dissolved in water; if too thick, add a little water or stock.

Variation: Sauté the shiitake and scallions in a little sesame oil or water for 3 to 5 mins. Add the stock, salt, and bay leaf and simmer for 10 mins, then add the mirin and miso and thicken as described above.

Recipe by John & Jan Belleme