Our tested Stir-Fried Mushroom Ragu: izakaya-style, generous, and balanced with sake and butter. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the sake and butter elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the soy sauce and the rest of the sake and butter flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped scallion and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Japanese
Members
This Japanese Fritters leans on yuzu and sesame to do the heavy lifting. We char the Beef for...
Japanese Our tested Grilled Prawn Toast: glazed, generous, and balanced with dashi and scallion. Serves...
Japanese
Members
This Japanese Flatbread leans on soy and ginger to do the heavy lifting. We stir-fry the Black...
Japanese Our tested Pan-Seared Pork Ramen: clean, generous, and balanced with yuzu and sesame. Serves 4...