Enjoy cooking with recipe videos

Simmered Konjac and Shimeji Mushrooms in Japanese Plum (Ume) & Bonito Flakes Mixed With Soy Sauce - Recipe Video

A simple and easy to understand recipe video shows how to make Simmered Konjac and Shimeji Mushrooms in Japanese Plum (Ume) & Bonito Flakes Mixed With Soy Sauce.
How about simmered konjac and shimeji mushrooms in Japanese plum (ume) & bonito flakes mixed with soy sauce? This is a dish with the moderate acidity of umeboshi and the flavor of dried bonito flakes. It is also delicious if you arrange it in mushroom of your choice, You should definitely give it a try!
Share on
X（Twitter） Pinterest Copy link

Cook time

20 minutes

Ingredients
2 servings

  • Konjac (Konnyaku)
    150 g
  • Shimeji mushrooms
    50 g
  • Japanese picked plum (Umeboshi)
    2
  • bonito flakes
    2 g
  • (A)Noodle soup base (Mentsuyu)
    50 ml
  • (A)Water
    50 ml
  • (A)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • Toppings
  • Young green onion (Konegi)
    as needed

How to make

  1. Prepare. Remove the seed from Japanese pickled plums (umeboshi).
  2. 1. Cut konjac into 0.4-inch wide pieces and make a 1-inch long cut into the middle of sections. Twist the top part into inside.
  3. 2. For shimeji mushrooms, cut off hard tip and loosen with your hands.
  4. 3. Pound Japanese picked plum (umeboshi) finely.
  5. 4. Add Step 1 and ingredient (A) in a pot, heat over medium heat, bring to a boil, and simmer for about 5 minutes.
  6. 5. Add Step 2, Step 3, and bonito flakes, and simmer over medium heat for about 3 minutes.
  7. 6. Remove from heat, plate it, sprinkle with young green onion (konegi), and it's ready to serve.

Tips for cooking

Please adjust the amount of salt to your liking. We use konjac that does not need to parboil. Depending on your konjac, you may need to parboil it, so please follow the package description.

Recommended for you