Shiitake Mushroom Steak

Shiitake Mushroom Steak

Thick and juicy mushrooms steaks that go great with sake.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1/2 clove

a dash

1.5 Tbsp


a dash


  1. Cut the bottommost, hard sections from the stem of the shiitake mushrooms.
  2. Finely chop the perilla.
  3. Heat olive oil in a fry pan. Fry both sides of (1). Once they have softened, add in and fry along with the garlic.
  4. Pour in (A) and mix together well. Sprinkle on (2) and serve.

Cooking Basics

Shiitake mushrooms - removing the hard base

The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.


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