Ingredients for Andrew Weil's Shiitake Teriyaki
- 1 cup dried shiitake mushrooms
- 1/4 cup sake
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons light brown sugar
- 2 tablespoons of finely chopped green onions
- a few drops of dark sesame oil
- 1 1/2 cups of hot water
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How to Make Andrew Weil's Shiitake Teriyaki
- Reconstitute 1 cup dried shiitake mushrooms by covering them with 1 1/2 cups of hot water in a bowl. Let stand until the caps are completely soft (about 20-30 minutes).
- Remove the mushrooms from the water and gently squeeze out excess liquid. Discard the stems.
- Slice the mushroom caps into 1/4-inch thick pieces.
- In a medium saucepan, combine the sliced shiitake mushrooms with 1/4 cup sake, 1/4 cup soy sauce (low sodium preferred), and 2 tablespoons light brown sugar.
- Bring the mixture to a boil over medium-high heat. Reduce heat to low, and simmer uncovered for 10-15 minutes, or until the liquid is almost evaporated, stirring occasionally to prevent sticking.
- Remove from heat and let cool slightly.
- Garnish with 2 tablespoons of finely chopped green onions and a few drops of dark sesame oil.
- Serve warm as an appetizer, side dish, or over steamed rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
34g
Fat
2g
Carbs
4g
