Slice the ingredients up small and thin for extra flavor absorption.
- Nutrition facts are for one serving.
- Nutritional values calculated for the use of 0.3 g (0.01 oz.) of salt.
Thinly slice up the onion, remove the hard base from shimeji mushrooms and break apart into bunches. Cut the beef into bite-size pieces, sprinkle on the salt and pepper.
Heat the butter and garlic in a pot over low heat and saute the onions. Once softened add in the shimeji mushrooms and beef, then saute over medium heat.
Add in (A), turn the heat to low, and simmer for 10 minutes to thicken the cooking liquids.
Serve a side of rice onto plates, ladle (3) alongside, top with the sour cream and sprinkle on parsley if desired.
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
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