Sweet potato day & bonito mushroom mix

We are back~

from our long weekend break at okaasans place. =) refreshed

Dinner at home we both ate happily after we both had outside food quite often over the weekend.

Today is sweet potato day!

So i just wanted to have sweet potatoes as part of dinner

Chicken & sweet potato stew with shiitake mushrooms

shungiku vegetables wrapped in nori, fresh tomatoes & bonito simmered mushroom mix

this is the third time this autumn i am making bonito mushroom mix.

each time i see those mushrooms at such lovely prices, just cant resist!

plus the both of us love mushrooms, and this keeps in the fridge for a few days and freezes well too! very convenient stock.

Bonito simmered mushroom mix

1 pack shimeji

6 pieces fresh shitake (sliced)

1 pack enoki

1 tbs shoyu, 1 tbs mirin (sweet wine)

3 packs bonito flakes

Just place everything in the pot on low heat, cover and simmer for 2 minutes.

When musrhooms start producing juices, add bonito flakes so they soak up all the yummy juices.

keeps in the fridge for 3 days. freeze some if portion is too large.

The mushroom mix goes well with white rice or mix with uncooked rice & cook in claypot,

top on cold tofu for a refreshing mushroom tofu salad, or place on tofu and steam,

mix with any steamed vegetables or fresh lettuce.

and the list goes on.

=)

we have a nice sunny week ahead! woohoo!