• Braised Shiitake Mushrooms with Mustard Sauce


    Yield: 4 portions

    • Ingredients
    • Oil
      1 Tbsp.
    • Onion, minced
      ¼ cup
    • Garlic
      1 tsp.
    • Kikkoman Soy Sauce
      ¼ cup
    • Kikkoman Oyster sauce
      1 Tbsp.
    • Kikkoman Salted Mirin
      2 Tbsp.
    • Chinese cooking wine
      ¼ cup
    • Vegetable broth
      1 cup
    • Shiitake mushrooms, stems trimmed
      1 lb.
    • Cornstarch, dissolved in 1 tsp. of water
      ½ tsp.
    • Powdered mustard, dissolved in ½ tsp. water
      1 tsp.


    1. Heat oil in a medium size saucepot; add onion and sauté until onion is soft and wilted, about 3 minutes.
    2. Add garlic and ginger; sweat for 1 minute more.
    3. Add soy sauce, oyster sauce, mirin, wine, and vegetable broth. Bring to a simmer stirring with a wooden spoon.
    4. Add mushrooms and simmer until very tender about 20 minutes.
    5. Remove mushrooms; simmer remaining liquid until reduced by half.
    6. Add cornstarch solution and cook, stirring until sauce boils and is lightly thickened.
    7. Dissolve mustard with cold water to make a paste. Add mustard to sauce and stir to incorporate well.
    8. Serve mushrooms with warm mustard dipping sauce on side.