Mushroom Tea

Ingredients

• 2 (5- to {=amount3/v}-inch long by {=amount4/v}-inch wide) strips kombu (dried kelp), lightly wiped with a damp cloth
• 4.5 cups water
• 2 ounces (about 5) fresh shiitake mushrooms, stems removed and caps very thinly sliced
• 1 tablespoon soy sauce
• ¾ teaspoon kosher salt, or to taste
• 2 tablespoons sake
• 2 scallions, white and light green parts, thinly sliced, for garnish

Instructions

1. In a saucepan, submerge the kombu in the water and let rest until softened, about 30 minutes. Set the pan over medium heat and bring the water to a simmer, 10 to 12 minutes. Remove the kombu and discard. Adjust the heat to medium-high and bring the liquid to a boil, about 3 minutes. Stir in the shiitakes, soy sauce, and salt. Cook, stirring occasionally, until the shiitakes are tender, 1 to 2 minutes. Stir in the sake. Taste and adjust the seasoning with additional salt, if necessary. Serve, sprinkling a portion of the scallions over each serving.