Izakayas are basically like a tavern or gastropub where people go to drink and eat small plates and "bar foods". The term Izakaya means (stay sake shop) basically it is a perpetual happy hour where you are encouraged to take your time, hang out with friends and order a little bit at a time.
Since I am a huge fan of mushrooms (I will probably mention this a lot) I decided to use the Enoki Mushrooms that I found at the Korean Market to recreate one of my favorite dishes.
Ingredients
1 Bunch of Enoki Mushrooms
2 teaspoons of Coconut Aminos*
2 teaspoons of rice wine vinegar
1 Tablespoon of Citrus Ponzu
1 teaspoon of sesame oil
1 tablespoon of butter
pepper to taste
Furikaki *
Instructions
Preheat oven to 425 degrees
Whisk all liquid ingredients in a bowl.
Place mushrooms on a fairly large piece of aluminum foil
Pour liquid mixture over the mushrooms
place two pads of butter on top (tablespoon total)
sprinkle with pepper and fold aluminum oil around the mushrooms, crimping the edges to make a boat like shape (leave a little breathing room at the top)
Place on a baking sheet in the center of your onion and bake for 20 minutes
Remove from oven and place in shallow bowl with liquid sauce
Sprinkle with a little Furikake
**What and why Coconut Aminos:
coconut aminos are made from the tree sap of the coconut tree. It is an organic sauce that is gluten-free, dairy-free and soy-free. It offers many vitamins and minerals that will not be found in soy sauce.
What is Furikake?
Furikake is a common seasoning in Japanese households. It is great over steamed rice or Enoki mushrooms, in this case. If you are vegan do not use this item because it does contain lactose which may be from a milk source. Traditionally it is made with bonito flakes but, as far as I can tell this brand and type contains no fish
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