Kuzu- Shitake Mushroom Gravy
shitake mushrooms, soaked until soft
parsley or scallions, chopped fine
kuzu, diluted in 6 cups water
Heat oil in a skillet. Saute the onion for a few minutes.
Trim the ends of the stem off mushrooms and slice very thin.
Saute mushrooms in sesame oil for five minutes.
Add water and tamari to the mushrooms. Cover and bring to a boil. Reduce flame to medium and simmer for five minutes.
Add diluted kuzu to the mushrooms and stir constantly until the sauce becomes thick.
Turn off the flame and add parsley or scallions.