Place mushrooms, sake and soy sauce in saucepan; bring to a simmer. Place a round of parchment paper directly on surface of mushrooms. Simmer 30 to 40 minutes or until mushrooms are tender. Drain and cool; cut mushrooms into quarters or slice thinly. Use in clear soups, vegetable sushi rolls or grain salads, or as a rice topping.
ingredients
8 ounces stemmed fresh shiitake mushrooms
3 cups sake
2 cups Kikkoman Less Sodium Soy Sauce
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE