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Directions

  1. 1. Cut off the stems of the shiitake mushrooms, and grill the caps.
  2. 2. Add salt to boiling water, then add the cut shungiku, starting with the tougher parts at the base, and adding the leaves a few moments later. Cook for a total of about 90 sec, then transfer to a strainer and strain thoroughly.
  3. 3. Make the sesame dressing: Microwave the ground sesame seeds for 30 sec, then add the sugar and soy sauce and mix well.
  4. 4. Add the warm cooked shungiku and thinly sliced grilled shiitake mushrooms to the sesame dressing. Toss to coat, and serve.