Mushroom Seafood Miso Sauce

Overview

How to cook Mushroom Seafood Miso Sauce at home

Have all ingredients ready. Peel off the skin and stems of the onions, wash and shred them; wash and drain the coprinus mushrooms and cut them in half.
Melt butter over medium heat.
Add shredded onions and drumstick mushrooms and stir-fry.
Fry until soft and change color, then set aside.
After the water in the soup pot boils, take a spoonful of miso paste and press it to dissolve (this is what I saw restaurant owners do when I was studying and working part-time in Tokyo).
After the miso paste is dissolved, remove the dirt (アク) on the liquid surface.
Then add the pre-fried chicken drumsticks and onions.
Then add the thawed crab roe buns.
Once the crab roe buns float, turn off the heat.
For the sake of appearance, you can also sprinkle with chopped chives before turning off the heat. (I’m in a hurry today, so I’m just lazy hehe)