Seasonal Homemade: Miso Mushroom Dashi Oil

What makes food truly delicious? Perhaps it isn't just about flavor. Sometimes, the memories and feelings a dish evokes can make it all the more special.

An ingredient at the grocery store might remind us of a particular season or scene. 
A dish arriving at the table might bring to mind the person who made it. 
And with the first bite, we might find ourselves imagining the time and care that went into preparing it.

Minokamo, known as a “traveling improvisational cook,” is sought after on television and in books and magazines. Part of her appeal is the effortless way she creates dishes that bring to mind different scenes, seasons, and smiling faces.

“When I think of fall, mushrooms are always the first thing that comes to mind.”

So this time, we asked her to create a homemade recipe featuring mushrooms.

“I thought about making mushroom champignon butter, but mushrooms preserved in oil might be more useful for everyday cooking. Add some miso and dashi, and I bet it’ll be even more delicious.”

Any type of mushroom will work.

Here’s what you’ll need.

Any type of mushroom will work, but this time, we chose enoki mushrooms.

“First of all, I love their texture. And they’re so easy to cut. Of course, other mushrooms would work just as well, each bringing its own flavor.”

Start by finely chopping the garlic and onion. Trim off the very bottom of the enoki cluster. You’ll need about 3.5 oz (100 g) of trimmed enoki.

As for the miso, any kind you have at home will work.
“If your miso is on the firmer side, you might want to dissolve it in an equal amount of water beforehand.”

Now, let’s put it all together.

Add ⅓ cup + 1 tbsp (100 ml) of oil to a frying pan, along with the chopped garlic and onion. Cook over medium heat, stirring occasionally. Once it begins to sizzle, reduce the heat to low and cook for about 7 minutes until the onion is lightly browned.

Add the enoki and miso and cook for about 3 minutes, gently breaking up the mushrooms as they cook. Finally, tear open a packet of Kayanoya Original Dashi and add the contents. Its wonderful aroma immediately fills the air.

Give everything a quick stir, and it’s done. See how easy that was?

Store in an airtight container in the refrigerator, and it will keep for up to one week. The oil may become cloudy or solidify when refrigerated, but this is completely normal and does not affect the quality.

How to Make Miso Mushroom Dashi Oil

Ingredients (Makes about ¾ cup / 200 ml)

• Enoki mushrooms: 3.5 oz (100 g), trimmed
• Small onion: ½ (3.5 oz / 100 g)
• Garlic: 1 clove
• Miso: 1 ½ tbsp
• Water: 1 ½ tbsp (only if using firm miso)
• Kayanoya Original Dashi: 1 packet
• Refined sesame oil: about ⅓ cup + 1 tbsp (100 ml), or olive oil

Instructions

1. Finely chop the onion and garlic. Trim off the bottom of the enoki cluster. If the miso is firm, dissolve it in an equal amount of water.
2. Add the sesame oil, garlic, and onion to a frying pan and cook over medium heat. Once the mixture begins to sizzle, reduce the heat to low and cook for about 7 minutes, until parts of the onion are lightly browned. Stir occasionally.
3. Add the miso and stir well for about 1 minute. Add the enoki, gently separating the mushrooms as you stir, and cook for about 2 minutes. Tear open the Kayanoya Original Dashi packet, add the contents, and stir well. Remove from the heat and serve.

And now, here are a few easy ways to enjoy it—you’ll want to use it on just about everything.

Just drizzle, toss, or mix. That’s all there is to it. These ideas are so simple, you hardly even need a recipe.

Enjoy every bit of their rich umami and satisfying texture.

The first thing we recommend trying is sautéed mushrooms. 
A spoonful of Miso Mushroom Dashi Oil adds even more depth and flavor.

Mushrooms, Every Which Way 
Sautéed Mushrooms with Miso Mushroom Dashi Oil

Heat just the oil from the Miso Mushroom Dashi Oil in a frying pan and sauté the mushrooms. To finish, spoon some Miso Mushroom Dashi Oil over the top and add parsley, if desired.

“If you have any mushrooms left over after making the dashi oil, definitely give this a try. It’s a great way to enjoy even more mushroom goodness.”

Next up is mushroom soup. Since the dashi flavor is already built in, all you have to do is add it to milk.

Just Add to Milk
Mushroom Milk Soup

As a guide, use 1 tbsp of Miso Mushroom Dashi Oil for ¾ cup + 1 tbsp (200 ml) of milk. Heat the milk in a saucepan. Once it begins to gently simmer, add the Miso Mushroom Dashi Oil and a pinch of salt, and stir well. Finish with freshly ground black pepper.

“The sweetness of slowly cooked onions and the flavor of mushrooms come through gently in this soup. It’s delicious served cold, too.”

A Flavor for Any Cuisine
Boiled Pork with Miso Mushroom Dashi Oil

Lightly season the sliced pork with salt, then boil until cooked through. Spoon the Miso Mushroom Dashi Oil over the pork.

“Serve it with watercress for one variation, or top it with sliced green onions for a more Japanese touch.”

Perfect on Bread, Too
Baguette with Miso Mushroom Dashi Oil

Drizzle a little of the oil from the Miso Mushroom Dashi Oil over sliced baguette, then toast in the oven or in a frying pan.

Just before serving, top with more Miso Mushroom Dashi Oil.

“The crispy bite followed by that burst of mushroom umami is irresistible. It’s also delicious on toasted sandwich bread.”

And the ideas keep coming.

“You could mix it into rice for a pilaf-style dish. Or spoon it over tofu. Oh, and I bet it would be delicious on a simple chawanmushi, too.”

With so many ways to use it, make a generous batch—or try making it with different kinds of mushrooms. Then share some with a kindred spirit who shares your taste in food, or perhaps with a neighbor.

“I really do love sharing food with people. It makes me happy to share whatever I’ve made.”