Kikurage Tsukudani

Ingredients

• 20 g Dried wood ear mushrooms (kikurage)
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sugar
• 1 tbsp Sake
• 1 tsp Sesame oil
• 1 tsp Toasted sesame seeds

Steps

1. Place the dried wood ear mushrooms in a bowl of warm water and let soak for about 20 minutes until fully rehydrated and soft.
2. Drain the mushrooms, rinse them well, and trim off any hard woody bits. Slice the mushrooms into thin, bite-sized strips.
3. Heat the sesame oil in a small saucepan or skillet over medium heat. Add the sliced mushrooms and sauté for 2 minutes.
4. Add the soy sauce, mirin, sugar, and sake to the pan. Stir well to combine.
5. Reduce the heat to low and simmer, stirring occasionally, until the liquid has almost completely evaporated and the mushrooms are coated in a thick, shiny glaze.
6. Remove from heat and stir in the toasted sesame seeds. Serve at room temperature or chilled as a side dish or topping.