Steamed Mushrooms with Yams
Recipe type: Side
Cuisine: Japanese
Serves: 4
  • 4 dried shitake mushrooms
  • 1¼ cups water
  • 6 ounces sliced cremini mushrooms, thinly sliced
  • 2 to 3 fresh shitaki mushrooms, thinly sliced
  • 1 Tbs. soy sauce
  • 1 Tbs. sake
  • 8 to 10 ounces red yam, boiled, peeled, and mashed
  • lime juice to garnish
  • lemon or lime zest to garnish
  • concentrated soy sauce to garnish
  1. Soak the dried shitake in water for at least 30 minutes. Drain and slice, reserving the liquid.
  2. In a medium saucepan combine the shitake soaking water, the soy, sake, and salt. Add all mushrooms and bring to a boil. Reduce heat and simmer for 5 to 6 minutes. Set aside to cool.
  3. Divide mushrooms and simmering sauce evenly between 4 chawan cups, custard cups, or ramekins. Fill remainder of cup with mashed yam, leaving about ½ inch of space at top. Sprinkle with citrus zest and juice, cover with either lids or with plastic wrap.
  4. Steam cups for about 8 to 10 minutes. Remove from steamer, drizzle with concentrated soy sauce. Serve immediately.
Recipe by Rainy World Kitchen at