Kyoto Kinoko

Kyoto Kinoko is a traditional Japanese dish that celebrates the earthy and umami-rich flavors of mushrooms. This dish is particularly popular in the autumn months when mushrooms are in their peak season. Drawing from the rich culinary history of Kyoto, this dish encapsulates the simplicity and delicacy of Japanese cooking, focusing on highlighting the natural flavors of each ingredient.

History of Kyoto Kinoko

In the ancient capital of Kyoto, known for its sophisticated cuisine, mushrooms have been cherished for centuries. During the Heian period, court nobility would forage the forests around Kyoto for wild mushrooms, considering them a delicacy. Kyoto Kinoko has evolved over the years, incorporating various types of mushrooms and cooking techniques while maintaining its traditional roots.

Ingredients for Kyoto Kinoko

• Shiitake mushrooms - 200g, sliced
• Enoki mushrooms - 150g, trimmed
• Shimeji mushrooms - 150g, separated into clusters
• Butter - 50g
• Soy sauce - 2 tablespoons
• Mirin - 2 tablespoons
• Dashi - 1 cup
• Green onions - sliced, for garnish
• Toasted sesame seeds - for garnish

Preparation Steps

1. Clean all the shiitake mushrooms, enoki mushrooms, and shimeji mushrooms by gently wiping them with a damp paper towel to remove any dirt. Avoid washing them in water as it can make them soggy.
2. Slice the shiitake mushrooms and trim the ends off the enoki mushrooms. Separate the shimeji mushrooms into smaller clusters.

Cooking Process

1. In a large skillet over medium heat, melt the butter until it begins to foam. Add the shiitake mushrooms and sauté for about 5 minutes until they start to brown and soften.
2. Add the enoki mushrooms and shimeji mushrooms to the skillet, stirring them gently with the shiitake mushrooms. Cook for another 3-4 minutes until all mushrooms are tender.
3. Pour in the soy sauce, mirin, and dashi. Stir the mixture and let it simmer for about 5 minutes, allowing the flavors to meld together.
4. Use this cooking timer to ensure you do not overcook the mushrooms, which could cause them to become rubbery.

Garnishing and Serving

Once the mushrooms are cooked and infused with the delicious broth, remove from heat. Serve the Kyoto Kinoko in shallow bowls, making sure to divide the mushrooms evenly. Garnish with sliced green onions and a sprinkle of toasted sesame seeds for added flavor and texture.

Enjoying Kyoto Kinoko

Kyoto Kinoko is best enjoyed fresh and hot, often accompanied by a bowl of steamed rice or as a side dish in a larger Japanese meal. Its rich, umami flavor profile pairs beautifully with the simplicity of rice, making it a comforting and satisfying dish. As you indulge in Kyoto Kinoko, let each bite remind you of the serene, historical landscapes of Kyoto, bringing a sense of tranquility and satisfaction.