4 easy side dishes with Mushrooms (vegetarian/vegan) 〜きのこ副菜四種〜 | easy Japanese home cooking recipe

Welcome to Taiju's Kitchen. Today I'm going to show you four side dishes using mushrooms. So this is autumn so I thought of what autumn dishes I can make and when you think of autumn many people think of mushrooms so I want to make some mushroom dishes. In Japan we eat quite a lot of mushrooms and quite different variety of mushrooms. Today I'll be using five mushrooms. Oyster mushroom, king trumpet mushrooms or eringi mushroom, shimeji mushroom, enoki mushroom, and shiitake mushroom. Except for the oyster mushroom these four mushrooms are very very common in Japan and we have many different dishes using these and so today I'll be showing four different kinds. All the side dishes are vegetarian and two if you take out the egg and if you take out the butter you can make all of them strictly vegan. Today I'm making oshitashi or cold marinate. Just grilled mushroom with soy sauce, butter soy sauce stir-fry mushroom, and also tempura mushroom. So today I picked out specific mushroom for each of the dishes but any of the dishes can be made with any other mushroom either more or one of them. Then let's get started. Here are the ingredients for four side dishes using different kind of mushrooms. So today I have shimeji mushrooms, enoki mushrooms, oyster mushrooms, king trumpet mushrooms or eringi mushrooms, and shiitake mushrooms. The details about different kind of mushrooms I'll explain later. And then for other ingredients I have ginger, lemon, a clove of garlic, butter, scallion or green onion, and then for the seasoning I have soy sauce. And for the tempura batter I have an egg, all-purpose flour, and baking soda. So these are the five mushrooms I'll be using today. Except for the oyster mushroom, these four mushrooms are very common in Japan. Other than these we also have several more that we can find in pretty much any supermarket such as nameko mushroom, maitake mushroom, or sometimes kikurage. And only in autumn we find sometimes matsutake, very expensive king of mushrooms. But these mushrooms are not easy to find outside Japan. And today I'll be using these five mushrooms that are easier to find outside Japan. So oyster mushrooms we don't have in Japan but these are quite common I think outside of Japan. Somehow these match Japanese cuisine quite well so I use this quite very often. So this king trumpet mushroom or eringi mushroom has become quite very popular in the recent years in Japan. In the last 10-20 years or so somehow these match also Japanese cuisine quite well. And then these are shimeji mushrooms. So usually they're in a package like this. They come in a bundle like this. These shimeji mushrooms have a very strong flavor, comes quite very handy in Japanese cuisine. And it's also another common mushroom called enoki mushroom. These often come in these packages. These enoki mushrooms don't have very strong flavor but has very kind of a chewiness to it and matches very well in Japanese cuisine. And shiitake mushroom hopefully you know. This was even depicted on Austin Powers. Please eat what? Wait, he said please eat some shiitake mushrooms. There are two variations to this. One is farmed and the other is on wood itself. Those tend to be more expensive. I've never seen them outside Japan but if you can find those, they have much much stronger flavor and really delicious. So if you can, try to find those. But if not, these are also fine. Then let's prepare the mushrooms. So for the oyster mushrooms you just need to separate them with hands. But careful, sometimes they have these kind of pieces of wood. So make sure you get rid of those. You want to look through and make sure none of these have that kind of piece of wood or whatever. This oyster mushroom I'm going to use for the tempura. I want to leave it as a whole like this. So I'm going to leave for that a couple of those. And then the rest I'm going to separate in strips with my hands. So that's that. And the shimeji mushroom, I want to get rid of this bottom part. So I'm going to cut it like this. Get rid of all the bottom. And these break up very easily. And make sure these parts don't get in contact with the top part where we're going to eat. Because these are quite dirty. And these top parts, they'll kind of fall apart very easily. So I'm just going to separate them with my hands. Just like this. And this is finished. And the enoki mushroom, I'm going to do a similar thing. I'm going to cut off this bottom part like this. And this also you can separate very easily with your fingers. And this is finished. And then the king trumpet mushroom. You can separate them also with your fingers. But I like to kind of make in thin slices like this. Just like this. For some of the recipes I prefer having kind of in strips. So I'm going to kind of put it in diagonal like this. And then cut it up in strips like this. Just like that. And the shiitake mushrooms. This bottom part you can eat. But they tend to be a little bit fibrous. So I'm going to cut this off. For some of the recipe I'm going to use it as a whole. So I'm going to leave a couple for that. And the rest, like king trumpet mushroom, I'm going to cut into strips. Then let's finish preparing all the mushrooms. As next thing, let's prepare the rest of the ingredients. So with the lemon I'm going to make a ponzu sauce. Today I probably just need half of this. So lemon juice I'm going to mix one to one with the soy sauce. So just about one tablespoon. So I'm going to add in one tablespoon of soy sauce. Delicious. Then next I'm going to grate the ginger. I probably just need half of this. And then get the kind of the dried part off. Peel off the skin. And using grater I'm going to grate ginger. For about this amount of ginger, I'm going to put in here about a tablespoon of soy sauce. Then the ginger dipping sauce is finished. Then the ginger I'm going to smash it with a smasher. To peel this easily, I'm going to cut the bottom off like this. But without cutting all the way. And then you can just peel off like this. Once I get peeled off, and then you just kind of gets peeled like this very easily. Then with a garlic smasher. And that's also finished. Then the scallion I'm going to cut up in pieces. I think it's kind of neat so I'm going to cut into diagonal. But whatever form is fine. Then with that all the sauce and the ingredients are finished. Then let's get cooking. As the first thing we're going to make the ohitashi or the cold marinade. For this I'll be using enoki mushroom and shimeji mushroom. The enoki mushroom is a bit too long for this so I'm going to cut this in half. Just about this much. And also about the same amount of shimeji mushroom. Then we're going to boil this for about a minute or so. And once it's come to boiling, then it's pretty much finished. I'm going to turn heat off. This doesn't need to be cooked that long. I'm going to put in a strainer. And then we're going to leave it like this in a strainer and let it cool off. Then once this has been cooled off, I'm going to mix it with a ponzu sauce. A little bit less than a tablespoon would be enough. I'm going to put this on a plate. I'm going to top it with scallion. And this is finished for that. Then as the next thing we're going to make the grilled mushroom. So typically we make this with shiitake mushroom. But sometimes with a king trumpet mushroom. Ideally you want to make this on a charcoal, on an open fire grill. But that's not very easily accessible. So today we're going to do an easier version with a pan. But if you have an oven, then you can of course use an oven that's a little bit better. And then we're going to turn the heat to medium and heat up the pan. So once the pan's been heated, we're going to put in the mushrooms. And also the king trumpet mushrooms. Then we're going to put the lid on and bring the heat to low. Then we're going to kind of like steam and grill for one to two minutes on this side. So after about a minute, the trumpet is giving out the water. Then we're going to turn to the other side. And then grill on this side. Then after about a minute, I'm going to turn to the other side again. Oh it's starting to smell so good. And the mushroom as well. Then again after about another minute, I'm going to flip to the other side. Then I'm going to cook like this for about another minute. Then after about another minute. So the king trumpet mushrooms are finished. I'm going to put it on a plate. So for the shiitake mushroom, you want to cook it really thoroughly. Because it's poisonous to eat raw. You get rash on your skin if you eat them raw. So the shiitake mushroom I'm going to cook for a couple more minutes just to be extra sure. Then after about another minute, this is finished. I'm going to put it on a plate. Then this is done for the grilled mushrooms. As the next thing, we're going to make the mushroom stir-fry using all the mushrooms. Oyster mushrooms, enoki mushrooms, shimeji mushrooms, shiitake mushrooms, and the king trumpet mushrooms. So this may seem quite a lot of mushrooms. But when they get heated, the mushrooms shrink quite a lot. So this is quite a good amount. So before we stir-fry the mushrooms, we're going to preheat the mushroom in a microwave. This will make the process of stir-fry faster. But also you'll need much less oil. So I prefer doing this. But if you don't have a microwave or if you don't want to use a microwave, then you can of course skip this process. So we're going to heat this for about 30 seconds to a minute or so. So once they get kind of half cooked like this and soggy like this, then this is finished. Let's fry the mushroom. Then I'm going to turn the heat to high and heat up the frying pan. Once the frying pan is heated, I'm going to turn the heat to medium. I'm going to put in about a tablespoon of frying oil. Then here I'm going to put in the grated garlic. So once the garlic has been heated, I'm going to put in all the scallion. So after just a little bit of frying, I'm going to put in all the mushrooms. So this has quite a lot of water inside. So we're going to try not to put in the water in here. It's quite surprising how much water is contained in the mushrooms. And we're just going to fry this. So after about a minute of frying, I'm going to put in this liquid from the mushrooms. So after about a couple minutes of frying like this, I'm going to put in the butter. Just about that much, about a tablespoon, 5 to 10 grams or so. I'm going to kind of bring in all the butter flavor all around. The butter just goes so well with the mushrooms. And then there's just about a tablespoon of soy sauce. Oh, the smell of grilled soy sauce is just so amazing. Such a great flavor. Then once this got to like this golden brown, this is finished. Turn heat off. I'm going to put this on a plate. On top of the scallion just for the color. Then this is finished for that. Now is the last thing we're going to make. Mushroom tempura with oyster mushroom, enoki mushroom, and eringi mushroom. Then for that, we're going to have to first make the tempura batter. Then for that, I'm going to crack an egg. Then about 200 milliliters of water or four fifths of a cup. Then we're going to mix this up. Then there's also about 200 milliliter of all-purpose flour. Just about that much. Then this is about half teaspoon of baking powder. Then we're going to mix this up. For the tempura batter, make sure you don't want to mix it too thoroughly. Just kind of very roughly like this. Just very roughly like this is fine. Otherwise, the gluten will form the network and it'll be too doughy. And for the tempura, you don't want that. Ideally for the tempura batter, you want to have a really cold icy water. But unfortunately, I didn't have any ice today. So I'm going to skip that, but try to get ice in here. Then let's fry this. So in a pot, I'm going to put in some frying oil. We're going to turn the heat to high and bring this to about 180 degrees. And if you don't have a thermometer like this, you can just check this, the temperature. If you put in a little bit of dough in here. If the dough comes up right away to the top, then it's about 180 degrees. Let's start with the eringi mushroom. So just about this, about a minute of frying is finished. I'll take it out. Oh, this is looking really good. Then we're going to put in the oyster mushroom. Also, after about a minute of frying, this is finished. I'll take it out. Then as the last thing, let's fry the enoki mushroom. So this, we're going to try to make it like a flat like this. And this gets cooked very fast. So about a less than a minute is fine. Take it out. Then we're going to turn heat off. Oh, this is looking so totally great. Let's put this on a plate. And today I'm going to eat this tempura with salt. So I'm going to put a little salt on the side. And this is finished. So by the way, the leftover batter with this, you can make so-called tenkasu, which is a tempura crumbs. I have another video on that. So if you don't know how to make that, you can watch this video. Then the four side dishes using mushrooms are finished. Then let's eat. Oh, this all looks so totally great. Then let's eat. I'm going to start with the tempura while it's still warm. A little bit of salt on it. Oh, I love mushrooms. So good. And the oyster mushroom. Also really good. And the eringi mushroom. Oh, eringi mushroom has got so much flavor. So good. Let's have this mushroom stir-fry. Oh yeah, looks good. Oh, this combination of butter and the roasted soy sauce is just so totally great. Then for the grilled mushroom, I'm going to soak in the ginger soy sauce. Oh, this ginger soy sauce gives really good kick to the flavor of the mushroom. So this eringi mushroom is originally not Japanese, but still matches with the soy sauce really good. Then ohitashi or cold marinade. Itadakimasu. This ponzu sauce is also really good match with the mushroom. Oh, so totally flavorful. Oh, that was so totally delicious. Oh, that was so totally flavorful. So as you saw, making each of these mushroom recipes are not difficult at all. Unlike my other videos, these are all vegetarian and some of these are strictly vegan. So I think these are also great for those vegans, vegetarians. You'd be quite surprised how tasty you can make the dishes only with the mushrooms. So I hope you give this a try as a side dish. If you enjoyed the video, I'd love it if you hit the like button for me so that this video can be spread out to more people. And if you have any questions or any requests, please feel free to write anything in the comments below. I always really, really enjoy reading your comments. Then I look forward to seeing you in the next video. Bye.