今日は、魚沼きのこ・山菜振興協議会から、特別賞の賞品として６種類のきのこが入った箱を頂きました。
Buttom: Eryngii, nameko, and maitake
上： えのきたけ、ぶなしめじ、しいたけ
下： エリンギ、なめこ、まいたけ
So, tonight's supper contained a lot of mushrooms!
というわけで、今夜の夕飯にはきのこをいっぱい入れました。
Stir-fried kinoko with butter and soy sauce:
きのこ炒め、バターとしょう油入り：
しいたけ三つ＋エリンギ三つ＋ブナシメジ１パック
"Meat sauce" for spaghetti:
スパゲティーのミートソース：
豚肉370 g、残りのエリンギ、玉ねぎ、にんじん、トマト缶、乾燥バジル、ケチャップ、中濃ソース、しょう油、みりん、お酒、塩
Miso soup with nameko and a salad of boiled enoki, wakame, fake crab meat sticks, white sesame seeds, and yuzu zest：
なめこの味噌汁と、茹でえのき、ワカメ、かにかま、白ゴマ、柚子の皮のサラダ：
3:3:1 mixture of vinegar, soy sauce, and sesame oil plus yuzu juice
サラダのドレッシングは：
お酢としょう油とごま油を3:3:1で混ぜたものに、柚子果汁を足しました。
12 comments:
Wow, what a great mushroom variety pack! It looks like you put them to good use!
What a feast! Congratulations for this award once more! Among these mushrooms I have only tasted shiitake and eryngii (my favourite!).
I must remember the soy sauce and butter idea. I have read somewhere about putting soy sauce and butter on rice. I must test it.
How exciting! Congratulations on your win! It's really nice to receive a food prize ;)
p.s. Sissi -- yes, soy sauce and butter is good on rice! Just don't put too much soy sauce or it will be too salty. When my son was a toddler and an extremely picky eater, I would sometimes put a pat of butter onto his hot rice and drizzle a little soy sauce on top to make him eat.
muskratebyte: They are all produced here in the Uonuma region of Niigata, and they are all pretty good! By rough estimate, they cost about 1,100-1,200 yen in total.
Sissi: You mean "butter rice" in Shiya Shokudo? Do test it!
YSC: Thank you! I was overjoyed to see this prize!
This mushrooms looked so good. I like this little mushrooms sign of the producer corporation too - so cute, so very japanese. And thanks to you now I know the difference between german meat tomatoe sauce (some kind of germanized italian sugo) and japanese: japanese tomatoe sauce seems to be very sweet using mirin and Ketchup.
Kiki: Ketchup, chuunou sauce, soy sauce, mirin, sake, and instant dashi (which I forgot to mention) are all my personal preferences to add more body to the meat sauce and make it taste like Japanese. I don't think that "Authentic" Japanese meat sauce contains these ingredients.
(I have just done some googling and found some recipes call for ketchup and "sauce".)
I forgot to mention the magnet sheet with the "sign" on it, which was part of the prize.
Years ago, my children and I applied for the design contest, and I was disappointed that this design won the award. My daughter's design was much cuter!
Hiroyuki: Do you still have your daughter's design draft? Just post it please - I am nosy. When my son was small I painted some children books / guides for him about vegetables and such. This cute sign remembered me.
Kiki: Much to our regret, we didn't make copies of our designs. I really want them back!
My daughter's design had one large (parent) mushroom and another small (child) mushroom, it also had moutains and a river. It was very cute indeed!
YSC, thank you for your reply. I use 40% less salt soy sauce, so I hope I will not exaggerate!
Hiroyuki, thank you for reminding me it was Shinya Shokudo... I have no memory. Must eat more nuts ;-)
I often use buna shimeji in takikomi gohan. They're fairly cheap here in California, although it's not carried in the mainstream grocery stores the way that shiitake are. I like to use shiitake in stir fries, and they're lovely cooked with balsamic vinegar.
Nerd Mom: I used to buy buna shimeji quite often up until a few years ago, when my son suddently said he didn't like buna shimeji because it was bitter. I now more often use oyster mushrooms instead.
We like shiitake, too, except my picky daughter. So, I use oyster mushrooms, enoki, and eryngii more often.
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