Shitake (mushroom)
Enoki dake (white mushrooms)
1 piece fresh ginger

Soak shitake, then cut into thin slices. Cut enoki dake into 1-inch lengths. Should be a total of about 1 pound together. Chop up the fresh ginger.

SAUCE:

5 tbsp. soy sauce
2 tbsp. sake
2 tbsp. mirin
1 c. dashi
Salt to taste

Mix sauce ingredients. Add shoga and bring to a boil. Add all the mushrooms. Reduce heat to medium and simmer until all the juice is gone.