Delicious recipe collection


For 2 people

  • Sanuki Samon (for sashimi) 140g
  • Eringi 1
  • Maiko 1/2 pack
  • Salt and pepper Each a little
  • Olive oil 1/2 tbsp

Seasoning A

  • Ouchi parsley 2 branches (15g)
  • Lemon juice 1 tsp
  • Garlic (grated) 1/4 teaspoon
  • salt 1/4 teaspoon
  • Olive oil 1/2 tbsp


  1. Cut the trumpet mushrooms into thin slices and loosen the maitake mushrooms to a size that is easy to eat.Finely chop the Ouchi parsley and mix material A into a bowl to make parsley sauce.

  2. Put olive oil in a frying pan and heat it over medium heat. Cut the surface of Sanuki Samon for 10 seconds each and lightly heat it to a size that is easy to eat.

  3. Fry the trumpet mushrooms and maitake mushrooms in the same frying pan and sprinkle with salt and pepper.

  4. Place step 2 and step 3 and parsley sauce on a plate.

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Recipe supervision: Kagawa Prefecture × National Research and Development Corporation RIKEN

This recipe is a recipe published in the health recipe book "Kagawa no Genki Rice" that utilizes agricultural and marine products produced in Kagawa Prefecture and RIKEN.

Kagawa Prefecture x RIKEN "Kagawa's Genki Rice" -Enjoy a lively and healthy life with ingredients from Kagawa Prefecture- (Kagawa Prefecture page)