材料

褐色鸿禧菇50克
金针菇50克
椎茸50克，切薄片
杏鲍菇50克，切半
无盐牛油25克
日本酱青20毫升
日本米酒25毫升
面粉1小匙
青葱2克，切碎
磨碎的白胡椒适量
盐少许

做法

  1. 把蘑菇洗净，去掉土壤和杂质。
  2. 用厨房纸巾拍干，放置晾凉。确保在下锅前已经完全晾干。
  3. 把所有蘑菇在碗中混合均与，加入面粉，翻拌至蘑菇裹好麦面粉。
  4. 加热平底锅，加入清油，油热后加入蘑菇一起用中火翻炒至熟软。
  5. 用胡椒和盐调味。
  6. 加入牛油，融化后从锅的边缘淋上日本米酒，加入香气。
  7. 加入日本酱青拌匀，转小火继续焖煮3分钟左右。
  8. 缀以青葱即可。

Kinoko Mushrooms

Ingredients

50g brown shimeji mushroom
50g enoki mushroom
50g shiitake mushroom, thick sliced
50g oyster mushroom, halved
25g unsalted butter
20ml Japanese soy sauce
25ml Japanese rice wine
1 tsp all-purpose flour
2g spring onions, chopped
ground white pepper to taste
salt to taste

Method

  1. Rinse mushrooms well to remove traces of dirt or soil.
  2. Pat dry with kitchen towel or set aside to dry. Make sure that mushrooms are dry enough before cooking.
  3. Mix all mushrooms together in a bowl, add in all-purpose flour. Toss to lightly coat mushrooms.
  4. Heat pan and add cooking oil. Once oil is hot, add mushrooms in and stir fry on medium heat until softened.
  5. Season well with pepper and salt.
  6. Add butter, once it has melted, drizzle rice wine around the rim of pan to bring up fragrance.
  7. Add japanese soy sauce then mix well. Reduce heat and let the dish simmer for around 3mins.
  8. Garnish with chopped spring onion and serve.
食谱提供
Nabemono Shabu Shabu
www.chinatownfoodstreet.sg

菜肴示范
Daniel Lim
餐馆主厨

TEXT 若昕 PHOTOS Kin@Say Cheese Studios