1 lb shiitake mushrooms 1 tbsp toasted sesame oil 3 cups spring water 1/4 cup soy sauce (shoyu) 1/4 cup kuzu 1 tbsp mirin (optional) 1 inch piece of ginger pinch of salt
Wash, dry, and slice mushrooms. Heat oil in skillet; add mushrooms and salt and sauté until soft.
\r\n\r\nAdd 2 1/2 cups water and the shoyu – stir it in with a wooden spoon and bring to a boil. Lower flame and simmer 5 minutes. Dissolve the kuzu in 1/2 cup water and stir this into the skillet. Add the mirin, if desired, and continue stirring until gravy is clear. Grate the ginger, place the grated ginger in your hand and squeeze the remaining juice on the gravy.
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