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We hope you got insight from reading it, now let’s go back to wasabi greens and shimeji mushroom saute with mayo soy sauce recipe. To make wasabi greens and shimeji mushroom saute with mayo soy sauce you only need 8 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Wasabi Greens and Shimeji Mushroom Saute with Mayo Soy Sauce:
- Provide 90 grams Wasabi greens
- Use Try with other greens such as arugula, nanohana, or chrysanthemum greens
- Take 1 small bunch Shimeji mushrooms
- Use 1 dash Salt and pepper
- You need 1 tbsp ▼ Mayonnaise
- Get 1 tbsp ▼ Dashi soy sauce
- Get 1 tsp ▼ Ground sesame seeds
- Use 1 Vegetable oil
Steps to make Wasabi Greens and Shimeji Mushroom Saute with Mayo Soy Sauce:
- Discard the root ends of the shimeji mushrooms and shred into small clumps. Wash the wasabi greens well, drain and cut into 3 cm pieces. Combine the ▼ ingredients.
- Heat oil in a frying pan, and stir fry the mushrooms until wilted. Add the wasabi greens and season with salt and pepper. Stir fry quickly.
- Add the combined ▼ ingredients and mix. When everything is evenly distributed, turn off the heat, and it's done. Take care not to over-cook.
- Serve piping hot or chilled. Sprinkle some shichimi spice if you prefer.
Stir for a few seconds and serve on a plate. Finally, add the soy sauce to the butter and wasabi. It will begin to bubble and thicken to a glaze. Now, toss everything together, making sure the mushrooms are fully coated in the sauce. To finish, sprinkle a pinch of coarse Kosher salt atop, and squeeze the juice from a quarter lemon.
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