Simple Parboiled Japanese Parsley and Maitake Mushrooms

Simple Parboiled Japanese Parsley and Maitake Mushrooms

A refreshing side dish seasoned with Japanese parsley and ginger. Please try it out when Japanese parsley is in season.

Ingredients: 2 servings

Japanese parsley
1 bunch
Maitake mushrooms
1 packet
Ginger (grated)
1 piece
Soy sauce
1 tablespoon
Sesame oil
1 tablespoon
1 tablespoon
Umami seasoning
a small amount
Bonito flakes
a pinch


1. Rinse the Japanese parsley and cut into 5 cm widths. Remove root end of maitake mushrooms and shred into smaller pieces.
2. Bring water to the boil in a pot and boil the maitake mushrooms for about 1 minute.
3. Add Japanese parsley to the pot and boil for about 30 seconds, then strain and rinse in cold water. When chilled, drain the excess water and put into a bowl.
4. Add ginger, soy sauce, sesame oil, mirin, and umami seasoning, blend evenly, and serve with a sprinkle of bonito flakes.

Story Behind this Recipe

Since Japanese parsley was in season, I bought it and used it with our standard boiled side dish recipe.