Wakame no Tsukudani 茎わかめの佃煮 (レシピ)

200g (7oz.) fresh Wakame seaweed stems
200g (7oz.) Enokitake (Enoki mushrooms)
100g (3.5oz.) Shimeji mushrooms
80g (3oz.) boiled fiddleheads
2 dried Shiitake mushrooms
150ml hot water
* 3 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)
* 3 tbsp. sugar
* 6 tbsp. soy sauce
3 tbsp. ground toasted white sesame seeds


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