Simple Parboiled Japanese Parsley and Maitake Mushrooms

1. 1

   Rinse the Japanese parsley and cut into 5 cm widths.

2. 2

   Remove root end of maitake mushrooms and shred into smaller pieces.

3. 3

   Bring water to the boil in a pot and boil the maitake mushrooms for about 1 minute.

4. 4

   Add Japanese parsley to the pot and boil for about 30 seconds, then strain and rinse in cold water.

5. 5

   When chilled, drain the excess water and put into a bowl.

6. 6

   Add ginger, soy sauce, sesame oil, mirin, and umami seasoning, blend evenly, and serve with a sprinkle of bonito flakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.