Japanese cuisine, Japanese food recipes.

Thickened with starch-water mixture, it’s a great match with rice.
First:

Soak dried shiitake mushrooms in lukewarm water, remove stems, and cut caps in half. Strain the water used to reconstitute shiitake and keep 100ml(0.4 cup) aside.

Trim stems of shimeji and separate into small cluster.

Cut Eringi in half and into quarters lengthwise.

Cut slices of pork into 4cm(1.5 inch) lengths, rub the well into the pork so that the seasoning will be absorbed.

Cut leeks diagonally into 1cm(0.4 inch) width.

Mix ingredients of .

Second:
Heat vegetable oil in a frying pan, cook tsuchi-shouga (ginger) over low heat until it is aromatic. Cook pork over medium heat until it is browned.

stir-fry shiitake (shiitake mushroom), shimeji (shimeji mushroom), eringi (eringi mushroom), leeks briefly, add the water used to reconstitute shiitake, all ingredients of , and bring to a boil. Add starch-water to thicken.

Serve on a plate and sprinkle with chopped leek.

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