Servings: 2 portions
  • 2 tbsp olive oil
  • 1 lb fresh shimeji mushrooms 
  • 1/2 cup sake
  • 3 tbsp shoyu
  • 2/3 cup chopped chives to garnish
Fun fact: Brazil is home to the largest Japanese population outside Japan. The first group of Japanese immigrants arrived in Brazil at the beginning of the XX century, most making the country’s south their new home. Very similarly to the USA, Brazil was built by immigrants. As it usually goes, immigrants continue cooking their traditional food when they move to new places. Still, food does not remain the same because it is passed down from generation to generation; local ingredients and new ways of cooking are integrated with the cooking traditions. 
São Paulo is home to the best Japanese restaurants in Brazil, and most of them serve this delicious and super easy-to-make shimeji appetizer. Enjoy a taste of the Japanese-Brazilian cuisine tradition at your dinner table!
If this is your first time cooking with shimeji mushrooms, here’s how to prep them. Usually, shimeji mushroom are very clean and come packed in plastic bags. Cut off the base of the bouquet, trim about ½-inch (1cm) of the bottom and separate the stems from the bundle for even cooking. Gently wash them in cold water. That’s it!
  • In a large non-stick skillet over medium heat, add olive oil, and sauté shimeji for 5 minutes. Add sake and continue sauteing for 10 to 13 more minutes or until all the liquid has been evaporated and shimeji starts to brown. Add shoyu, sauté for one more minute and remove from stove. Garnish with chopped chives and serve.