SAUTEED SPINACH & SHIMEJI MUSHROOMS
INGREDIENTS:
For the Seasoning
INSTRUCTIONS:
- Preparing the Spinach. Wash the spinach under running water and dry in a salad spinner or with a clean kitchen towel. Remove the root ends, and cut the spinach into 1-2" long pieces. Add the spinach to a dry pan (no oil) and cook over low heat to remove any excess water. Set the spinach aside while you prepare the remaining ingredients.
- Preparing the Shimeji. Cut the base off of the bottom of the shimeji cluster, then use your hands to gently pull apart the mushrooms into individual pieces. You can save the base and add it to mushroom or vegetable stock rather than discard it.
- Preparing the Pine Nuts. Lightly toast the nuts in a dry pan over low heat for 30-60 seconds to warm the oils and enhance their flavor. Transfer them onto a cutting board and roughly chop them. I like to keep them coarse so that the texture stands out in the finished dish.
- Cooking the Dish. Heat the sesame oil over medium-high heat. Once the oil is hot, add the mushrooms and cook until they are tender and cooked through. It is important to stir or toss the pan often to avoid adding color to the mushrooms while they cook. Add the spinach back to the pan along with the pine nuts and toss to combine.
- Finishing the Dish. Add the soy sauce and sake to the pan. Dissolve the kombucha powder into the kombu stock, then add it to the pan as well. Finally toss the pan one last time to coat everything evenly with the seasonings. Serve immediately.
Note
STORAGE. If you are preparing this dish ahead, it will hold in the refrigerator for 2-3 days.
SUBSTITUTIONS. Any hearty, leafy greens can be used in place of the spinach. The same goes for the mushrooms: any variety will work. The important thing when preparing any Japanese dishes is to ensure that everything is cut into bite-sized pieces so that they are easy to eat with chopsticks.