Step-by-Step Guide to Make Ultimate Wasabi Greens and Shimeji Mushroom Saute with Mayo Soy Sauce

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The ingredients needed to make Wasabi Greens and Shimeji Mushroom Saute with Mayo Soy Sauce:

1. Make ready 90 grams Wasabi greens
2. Get Try with other greens such as arugula, nanohana, or chrysanthemum greens
3. Prepare 1 small bunch Shimeji mushrooms
4. Make ready 1 dash Salt and pepper
5. Make ready 1 tbsp ▼ Mayonnaise
6. Make ready 1 tbsp ▼ Dashi soy sauce
7. Make ready 1 tsp ▼ Ground sesame seeds
8. Prepare 1 Vegetable oil

Soy Butter Sauce is just a pretty name for simple staples: a mere combination of Soy Sauce and butter! This particular flavoring is used in a lot of modern and more western Japanese food from grilled corn to Ramen. Types: Japanese soy sauce Lite soy sauce Normal soy sauce Light soy sauce Dark soy sauce Soy sauce for sushi and sashimi Fish pot soy suace Soy sauce and wasabi paste sauce. Certificates: FDA, ISO, HACCP, BRC, KOSHER, HALAL.

Instructions to make Wasabi Greens and Shimeji Mushroom Saute with Mayo Soy Sauce:

1. 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.
2. 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.
3. 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.
4. Serve piping hot or chilled. Sprinkle some shichimi spice if you prefer.

Types: Japanese soy sauce Lite soy sauce Normal soy sauce Light soy sauce Dark soy sauce Soy sauce for sushi and sashimi Fish pot soy suace Soy sauce and wasabi paste sauce. Certificates: FDA, ISO, HACCP, BRC, KOSHER, HALAL. No MOQ limited and welcome your inquiry. Shimeji Mushroom is the third most popular mushroom in Japan, after shitake and enoki. They are called "beech mushrooms" because they often grow on fallen beech trees.

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