MUSHROOMS - JAMUR

shiitake mushrooms



Shiitake mushroom is the most commonly used mushroom in Japanese cooking. It is readily available fresh or dried. If you use dried mushroo,. you should soak in the warm water for about 15 minutes until softer and ready to slice. Dried mushroom also has stronger aroma after soaking than the fresh one. The dried versions are the same as the dried black chinese mushrooms tha can be used as a subsitutes.


COOKING TIME:
- Steam : 4 - 5 minutes
- Microwave : 3 - to 4 minutes
- Blanch : Not recommended
- Boil : 3 to 4 minutes, in broth or wine
- Other : stir-fry or broil for 4 - 5 minutes

CUCUMBER - MENTIMUN

Japanese cucumber

Japanese cucumber have a sweeter flovor and a smoother texture than large cucumber. This variety also known as Lebanese cucumbers in some countries, is widely available in the fresh vegetables section of food stores. Baby cucumber or pickling gherkins are good substitutes.