Shimeji Download

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Alke Wigren

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Jul 22, 2024, 2:30:51 PM7/22/24

to nlinivalne

Do not post my work on other sites Already on Tumblr

Making a shimeji is probably easier than you think!
I find most Shimeji tutorials focus a little to much on drawing techniques instead of the specifics of shimeji. I know I was put off for a long time because so many people were telling me how to draw instead of talking about the shimeji!

shimeji download

DOWNLOAD ››››› https://urlin.us/2zFHck

I love stir-frying food and the Chinese believe that stir-frying is one of the best ways to preserve the nutrients and the natural flavours of many ingredients like vegetables. Although a stir-fry is relatively simple, it is important to remember a few steps for a guaranteed delicious version. I like my vegetables to retain some of its' crunchiness in stir-fries and that is why I usually blanch the vegetables briefly so that they don't have to be stir-fried in the wok for too long. Apart from texture, vegetables staying too long in the wok will also result in browning of the vegetables (especially in green leafy vegetables) which is in my opinion not visually appealing.

Another important element is the magical wok breath which really ups the ante on this seemingly easy dish which unfortunately is not really attainable with electric stoves and non-stick pans. However, if you are not too picky like yours truly, using a non-stick pan will still produce a yummy and healthy stir-fry dish. I used to be hesitant in using Chinese woks as I always had the misconception that everything will end up sticking to the wok and the cleaning up would be a nightmare. But as I found out soon enough, as long as your wok is hot enough, there will be no sticking - simple right?

I hope you enjoy this simple stir-fry which happens to be one of my favourite home-cooked Chinese dishes. The shimeji mushrooms add great texture and lend a pleasing earthy flavour to the dish.

Ingredients:

1 head of cauliflower, cut to small florets (soak in water with a tsp of salt briefly)
5 cloves garlic, roughly minced (I don't like to mince too finely as I don't like the garlic sticking to the vegetables too much)
2 clusters of Shimeji mushrooms (chop off ends and separate)
2 tbsps oyster sauce
1 stalk green onion (optional) - this is to remove the 'grassy' smell of the cauliflower
Enough water for blanching
Splash of light soy sauce

Method:

Firstly, blanch the cauliflower in boiling water for about 2 minutes. Dish out and drain. Do the same for the shimeji mushrooms (1 minute).

Heat up your wok until almost smoking. Add about 1-2 tbsps of cooking oil. Turn heat to low and add in the garlic and green onions if using. Add a dash of light soy sauce. Stir-fry till aromatic. Add in the cauliflower and shimeji mushrooms. Turn heat to high and stir-fry around quickly. Add in the oyster sauce and stir well to coat.

Add about 4 tbsps of water into the wok. Cover for about 30 seconds. Do a taste test and add more soy if desired. Dish out and serve hot.

Shimeji mushrooms I can find in Sydney do not look the same as those in Japan. Japanese shimeji mushrooms have brownish caps while shimeji I found for this dish have greyish caps (see the photo of shimeji with greyish caps below).

I feel the flavor is not as strong as those in Japan either. But they are still pretty good when cooked, producing distinct aroma and flavor. I really like the flavor of shimeji mushrooms, it actually has mushroom flavor unlike the common white button mushrooms.

When I cook shimeji gohan, I usually add a small amount of chicken and aburaage (油揚げ, deep fried thin tofu) to the rice, giving a bit of volume to it. I once made shimeji gohan without chicken and my kids were extremely disappointed. They say shimeji gohan must have chicken. You can make shimeji gohan without meat, or often julienned carrots can be added to make it more colourful.

Drain rice using a sieve and place the rice in a heavy based pot, add remaining Rice ingredients. Shake the pot gently and make sure that surface of the rice is evenly flat. Spread the chicken over rice, then spread shimeji and aburaage on top. No need to mix.

Hello, I came across your blog while searching for a shimeji gohan recipe to make a special bento for my husband. Thank you for the detailed explanation and the simple steps. Love the tips and pictures too.

Hello Yumiko! Again you have presented such a beautiful simple dish I shall assuredly prepare by next weekend ? ! Love the shimeji mushrooms and can usually access them at 3 out of my 4 supermarkets even here in the country. A little expensive still compared to the buttons and Swiss Browns, but on occasion . . .Did not realize the matsutakes were THAT ferocious in price in Japan!! [Am sending your blog to a v longtime Japanese expat living in SF: she has a fantastic blog and will just love this . . .]

It has been proposed that one possible function of P2Ox could be the formation of hydrogen peroxide and thus the provision of this compound for peroxidases involved in lignin degradation. Pyranose oxidase could also function as an antimicrobial agent through its formation of H2O2 as has been proposed for the arbuscular mycorrhizal fungus Tricholoma matsutake [13]. As mentioned above, P2Ox can use various other electron acceptors including quinones, complexed metal ions and radicals [9,17]. Some of these alternative electron acceptors are better substrates for the enzyme than oxygen as judged from the catalytic efficiency, suggesting that P2Ox may play a role in the reduction of quinones during the process of ligninolysis [22], but this has not been studied in any detail yet. This excellent reactivity of P2Ox with alternative electron acceptors and a range of sugar substrates can be employed in various attractive applications. One possible field of application is as a bio-element in sensors and biofuel cells, where it could replace glucose oxidase, which is typically used but shows certain disadvantages. In these applications, the enzyme communicates with an electrode through small redox-active compounds or redox mediators, in a process referred to as mediated electron transfer (MET). Recently, it was shown that P2Ox can be electrically wired to graphite electrodes through the use of osmium redox polymers [23], ferrocenes or benzoquinone [24] - molecules that also serve as electron acceptors for P2Ox. These mediators transfer electrons from the enzyme to the electrode thus allowing P2Ox to be used in biosensors or biofuel cells. P2Ox is also a biocatalyst with high potential for biotransformations of carbohydrates; applications in synthetic carbohydrate chemistry, clinical analytics and in bioprocesses have been reviewed [25]. Because of the applied interest in this oxidoreductase, knowledge on P2Ox from other sources than the traditional wood-degrading fungi is of interest. P2Ox from Lyophyllum shimeji (LsP2Ox) has been described as an antimicrobial protein effective against the rice blast fungus Magnaporthe grisea and sheath blight fungus Rhizoctonia solani in a recent patent [26], but has not been studied in detail to date. Lyophyllum shimeji is a mycorrhizal fungus, which grows in association with Japanese red pine and oak trees, and is cultivated commercially in Japan where it is known as 'hon-shimeji'.

Comparison of codon usage frequency for selected codons that are specifically supported by E. coli Rosetta 2 in the genes encoding pyranose oxidase from L. shimeji, T. multicolor and P. chrysosporium.

SDS-PAGE analysis of recombinant pyranose oxidase from Lyophyllum shimeji. Lane 1, molecular mass marker (Precision Plus Protein Dual Color, Bio-Rad); lane 2, crude cell extract; lane 3, flow-through from AIEX column; lane 4, enzyme preparation after preparative native PAGE.

Comparison of apparent kinetic constants of recombinant pyranose oxidase from Lyophyllum shimeji (LsP2Ox), Trametes multicolor (TmP2Ox) and Phanerochaete chrysosporium (PcP2Ox) for various electron donor substrates.

Protein sequence alignment of pyranose oxidase from Lyophyllum shimeji, LsP2Ox [GenBank: "type":"entrez-protein","attrs":"text":"BAD12079","term_id":"44886073"BAD12079], Phanerochaete chrysosporium, PcP2Ox [GenBank: "type":"entrez-protein","attrs":"text":"AAS93628","term_id":"46405851"AAS93628] and Trametes multicolor, TmP2Ox [GenBank: "type":"entrez-protein","attrs":"text":"AAX09279.1","term_id":"59858986"AAX09279.1]. The active-site loop, which is important for substrate recognition and catalysis, is marked by a dark-blue background, while residues that are proposed to be involved in substrate binding and/or catalysis are highlighted in red. Residues that are strictly conserved in these three sequences are shaded black, while conserved residues found in two of these sequences are highlighted in grey.

pH-activity profiles of pyranose oxidase from L. shimeji (A), T. multicolor (B), P. chrysosporium (C) in the presence of the electron acceptors (1) O2, (2) 1,4-benzoquinone, (3) ferrocenium ion Fc+, and (4) 2,6-dichloroindophenol. The buffers used were 100 mM citrate (filled square), 100 mM phosphate (open square), and 100 mM borate (open triangle).

Denaturing thermograms determined by differential scanning calorimetry of pyranose oxidase from L. shimeji (LsP2Ox; dotted line); T. multicolor (TmP2Ox; dashed line), and P. chrysosporium (PcP2Ox, solid line).

Inactivation kinetics of pyranose oxidase from L. shimeji (filled triangle), T. multicolor (filled square) and P. chrysosporium (open square) at 40C (1-3) and 50C (4-6). Samples were incubated at pH 4.0 (1, 4), pH 6.5 (2, 5), and pH 8.0 (3, 6).