Forget ordering takeout, you can whip out this Japanese dish in your kitchen, and it\u2019s really easier than you think. That\u2019s what\u2019s cooking tonight as we grab a Bite with Belkys.<\/p>\n
The Chef: Brian Nasajon<\/p>\n
The Restaurant: Mottai, Coral Gables<\/p>\n
The Dish: Kinoko Hot Pot<\/p>\n
Ingredients:<\/p>\n
Steamed Rice- 8 ozWild Mushroom Blend (I use shiitake, hon shimeji, crimini, and oyster mushroom)- 16 ozSake- 4 ozYuzu- 1 tablespoonSoy Sauce- 2 tablespoonsButter- 4 ozChili Crunch- 2 ozFurikake- 2 ozEgg Yolk- 1 eachScallion- 1 oz<\/p>\n
Method of Preparation:<\/p>\n
Mince scallion.Cut mushrooms into 1\u00d71 inch pieces using your hands. Rustic and chunky is better since the mushrooms will lose a lot of size when cooked.Bring a saute pan to high heat. Add vegetable oil.Once the oil is lightly smoking, add mushroom blend as flat as possible in the pan. Do not move the pan for 60 seconds.Flip the mushrooms and again, do not move the pan for another 60 seconds.Stir the mushrooms for thirty more seconds and add the sake.Once the alcohol cooks out (about ten seconds), turn the heat off. Add the butter, soy sauce, and yuzu juice. Continue to stir until the sauce looks unified.Serve over steamed rice. Add chili crunch, furikake, egg yolk, and scallion to bowl. Mix well and serve.<\/p>\n
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