Mild Soy-Braised Fresh Shiitake Banchan (4 Servings)

Brush dirt off the mushrooms, rinse briefly if needed and dry. Remove tough stems and quarter the caps.

Thinly slice garlic and cut onion into roughly 2 cm pieces.

Add 150 mL water, 2 tbsp soy sauce, 1 tsp sugar and 1 tbsp rice syrup to a wide pan, then bring to a simmer.

Add mushrooms, keep the lid partly open and simmer until softened, turning occasionally.

When liquid is reduced by about half, add onion and garlic. Simmer gently until onion is translucent and a little sauce remains. Add water 1 tbsp at a time if too dry.

When mushrooms are cooked through and glazed, turn off the heat, sprinkle with sesame seeds and serve as a small side dish.