1/2 cup sake
1/4 cup soy sauce
3 tablespoons clarified butter
3 cloves garlic, sliced thinly
8 medium size Grade A shiitake mushrooms, cleaned and sliced 1/4 inch thick
4 ounces pencil asparagus, sliced on an angle, each 2 inches long
8 ounces squid, cleaned and sliced
1/2 teaspoon shichimi (Japanese 7 Spice mixture)
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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