Shippoku Soba Recipe – Japanese Cooking 101

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  1. Hey, thanks for video. I have a question. I use store bought dried shitake mushrooms and whenever I use them I soak them in water at least half an hour. The problem I have is that no matter how long I soak them stem is generally harder and doesn't cut easily. If I soak them longer than top of the mushroom become very tender and start to lose skin*(?). How can I soak them so that it is easier for me to cut the stem without ruining the top?

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