![]() Spoon a concise pile of the sautéed veggies onto each set of leaves. Dry sauté until the mushrooms are browning and releasing their juices.ģ) Add the tomatoes, garlic, sesame oil, minced kimchee and sauté together to combine.Ĥ) After all the contents of the pan are nice and hot, about 3 minutes, add the kimchee juice and cook until the juice is almost completely gone, about 3 more minutes.ĥ) Fan out the shiso leaves on the plates you plan on using. Pat them dry with towels and throw them in with the leeks. Throw the leeks in the dry pan.Ģ) Snip the ends off of your shimejis, using kitchen shears or a paring knife, and rinse them under cold water. When you've washed out all the dirt and sand, make one incision from top to bottom of each half-stalk, then slice horizontally into strips as thin as you can. ![]() Slice the leeks in half from top to bottom and rinse with cold water.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |