Steps

1. Prepare the mushrooms (shimeji mushrooms: 1 pack, shiitake mushrooms: 3-4 pieces, maitake mushrooms: 1 pack).
   🕒 00:51
2. Tear the maitake mushrooms into bite-sized pieces by hand.
   🕒 01:05
3. Cut off the base of the shimeji mushrooms and tear the rest by hand.
   🕒 01:26
4. Cut off only the hard base of the shiitake mushrooms and tear the stems by hand. (Key tip! Tearing the mushrooms by hand enhances their aroma and flavor).
   🕒 01:46
5. Place all the prepared mushrooms in a frying pan.
   🕒 02:07
6. Pour 3 tbsp of cooking sake over the mushrooms in the frying pan.
   🕒 02:37
7. Gently mix to allow the mushrooms to absorb the sake.
   🕒 02:44
8. Heat the frying pan and stir-fry the mushrooms with sake without any oil. (Key tip! Stir-frying with sake draws out the umami and aroma of the mushrooms, creating a moist texture while preventing them from absorbing too much oil).
   🕒 02:50
9. Continue to stir-fry until the mushrooms are moist and have reduced to about two-thirds of their original volume.
   🕒 03:48
10. In a bowl, combine 3 tbsp miso, 1 tbsp sugar, 2 tbsp sesame oil, and 1 finely chopped red chili pepper. Mix well to create the seasoning sauce.
    🕒 03:54
11. Add the prepared seasoning sauce to the moist stir-fried mushrooms. (Key tip! The point is to first stir-fry the mushrooms with sake to concentrate their umami before adding the seasonings).
    🕒 04:42
12. Stir-fry while mixing everything well until the umami is further concentrated.
    🕒 05:19
13. Add 10 cm of chopped green onions and 1 grated ginger. Stir-fry until fragrant. (Key tip! Adding plenty of sugar enhances preservation and adds richness).
    🕒 05:34
14. Ready to serve.
    🕒 06:28