Japanese cuisine, Japanese food recipes.

First:

Rinse fresh shiitake in water and wipe the moisture off. Trim the stem. Separate caps from stems. Make shallow X-shaped cuts on the surface of the caps.

Trim off stems from shimeji, and separate into small clusters.

Second:
Heat butter and vegetable oil in a frying pan over high heat and cook fresh shiitake and shimeji.

When tendered, add sake and soy sauce and cook. Serve on a plate and sprinkle with dried bonito.

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