- 200 g fresh shiitake mushrooms, cleaned
- Peanut oil
- ½ cup vegetable or chicken stock
- 1 T sugar
- 1 T sesame oil
- 2 tuna steaks (about 100g each)
- For serving
- Wilted baby spinach leaves or tatsoi steamed sticky rice
- Soy sauce
- Sesame oil
Remove the stalks from the mushrooms and cut a cross in each cap.
Stir-fry the mushrooms in 1 or 2 tablespoons of peanut oil over a high heat. Reduce the heat to as low as possible and add the stock, soy sauce and sugar.
Gently cook, stirring frequently, until the liquids have almost evaporated.
Stir in the sesame oil and remove from the heat. Moisten the tuna steaks with peanut oil.
Sear in a hot griddle pan on both sides until browned outside but rare inside. S
erve the tuna on wilted baby spinach leaves or tatsoi with the braised mushrooms.
Pass around the rice, soy sauce and sesame oil at the table.