Marinated Shiitake Mushrooms and Komatsuna (Japanese Mustard Spinach)

4 servings

A small twist of marinating seasonal mushrooms in ichiban dashi-based stock makes the dish very umami rich. Please enjoy the synergistic effect of bonito flakes and mushrooms.


  • 1 bundle (400g) komatsu-na
  • 1 pack (3 ounces) fresh shiitake mushrooms
  • 1 pack (3 ounces) fresh shimeji mushrooms
  • bonito flakes

Dashi for marinating

  • 3 cups (600cc) ichibandashi
  • 40cc light soy sauce
  • 50cc mirin
  • 20g (1 ounce) coarse salt for boiling the komatsuna


  1. Wash the komatsuna. Boil water with coarse salt and blanch the komatsuna from the bottom till it becomes tender for about 2 minutes. Then immerse them in cold water. Squeeze out the water well and cut into 1 inch (3cm) lengths.

  2. Take the stems off of the shimeji mushrooms. Wash and pick them apart.

  3. Boil both the mushrooms in 1L of hot water for 2~3 minutes. Strain them, then immerse them in cold water for about 5 minutes and squeeze out the water well from them.

  4. Put dashi for marinating in a pan and let it boil. Cool it down.

  5. Marinate the komatsuna and mushrooms one hour prior to serving.

  6. Place it on a plate and sprinkle on the bonito flakes.

Umami comes from...

Shiitake mushrooms

Glutamate: 70mg/100g

Shimeji mushrooms

Glutamate: 140mg/100g

©Umami Information Center

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