Onion shiitake sauce

Onion shiitake sauce

By
From
Feel Good Food
Makes
1 cup
Photographer
Chris Chen

This robust sauce goes well with grilled tofu or tempeh steaks or as a gravy over polenta or millet. Serve hot. Store any leftover sauce in the refrigerator for 3 days.

Ingredients

Quantity Ingredient
10 dried shiitake mushrooms, soaked overnight in 1 cup water
1 tablespoon dark roasted sesame oil
2 onions, finely sliced
2 tablespoons mirin
2 tablespoons shoyu
1 cup water
3 teaspoons kuzu or arrowroot, dissolved in 3 teaspoons cold water
2 tablespoons spring onions, finely sliced
1 tablespoon ginger juice, (see note)

Method

  1. Drain the shiitake mushrooms, reserving the soaking liquid. Remove the stems and thinly slice the caps. Set aside.
  2. Heat the sesame oil in a heavy-based frying pan over low heat and sauté the onion for 5 minutes, or until soft and translucent. Add the shiitake soaking liquid, mushrooms, mirin and shoyu and simmer for 10 minutes. Add the kuzu mixture, stirring for 2 minutes, or until the sauce thickens. Remove from the heat, then stir through the spring onion and ginger juice to serve.

Note

  • Grate a 4 cm knob of ginger, place in a muslin cloth (cheesecloth) and squeeze out the juice.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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