Stir-Fried Mushrooms and Fish Sausage with Butter Ponzu Sauce

1. 1

   These are all the ingredients you need.

2. 2

   Shred apart the shimeji and maitake mushrooms, make thin lengthwise slices of king oyster mushrooms.

3. 3

   Slice the fish sausage on the diagonal.

4. 4

   Heat butter in a pan over medium heat.

5. 5

   When about 80% of it is melted, add the mushrooms and stir-fry for about 1 minute as you mix together with the melted butter.

6. 6

   Add fish sausages and stir-fry briefly.

7. 7

   Drizzle ponzu and cover the pan, then steam-fry for about 2 minutes over low heat.

8. 8

   Remove the lid, pour in the katakuriko dissolved in water, then turn up the heat to high.

9. 9

   When the sauce is thickened, dish it up.

10. 10

    Top with parsley or scallions.

11. 11

    Top with a pat of butter before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.