Recipe: Yummy Wasabi Greens and Shimeji Mushroom Saute with Mayo Soy Sauce

Wasabi Greens and Shimeji Mushroom Saute with Mayo Soy Sauce. A quick, simple sauce of wasabi powder, water, and mayo that's great for grilled salmon and other fish. Instead of wasabi powder, I used prepared wasabi paste and mixed it with the mayo. This is absolutely delicious with seared Tuna steaks.

The Best Shimeji Mushroom Recipes on Yummly Arrange your avocado on a plate then drizzle with the dressing. Soy Butter Sauce is just a pretty name for simple staples: a mere combination of Soy Sauce and butter! You can cook Wasabi Greens and Shimeji Mushroom Saute with Mayo Soy Sauce using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Wasabi Greens and Shimeji Mushroom Saute with Mayo Soy Sauce

1. You need 90 grams of Wasabi greens.
2. Prepare of Try with other greens such as arugula, nanohana, or chrysanthemum greens.
3. You need 1 small of bunch Shimeji mushrooms.
4. Prepare 1 dash of Salt and pepper.
5. It's 1 tbsp of ▼ Mayonnaise.
6. It's 1 tbsp of ▼ Dashi soy sauce.
7. Prepare 1 tsp of ▼ Ground sesame seeds.
8. It's 1 of Vegetable oil.

This particular flavoring is used in a lot of modern and more western Japanese food from grilled corn to Ramen. The top countries of suppliers are Japan, China, and Thailand. Shimeji Mushroom is the third most popular mushroom in Japan, after shitake and enoki. They are called "beech mushrooms" because they often grow on fallen beech trees.

Wasabi Greens and Shimeji Mushroom Saute with Mayo Soy Sauce step by step

1. Discard the root ends of the shimeji mushrooms and shred into small clumps. Wash the wasabi greens well, drain and cut into 3 cm pieces. Combine the ▼ ingredients..
2. Heat oil in a frying pan, and stir fry the mushrooms until wilted. Add the wasabi greens and season with salt and pepper. Stir fry quickly..
3. Add the combined ▼ ingredients and mix. When everything is evenly distributed, turn off the heat, and it's done. Take care not to over-cook..
4. Serve piping hot or chilled. Sprinkle some shichimi spice if you prefer..

These have a white base and cracked, speckled brown caps white are so very pretty. So keeping the soy sauce in the small dish clear is easier to vary the wasabi amounts. So I usually put on a little amount of wasabi on one end for each piece For sushi, nigiri sushi would usually be served with wasabi already added, and some rolls would have special sauce added, thus I may want to have. Finally, add the soy sauce to the butter and wasabi. It will begin to bubble and thicken to a glaze.