Shiitake mushrooms with sweet and sour paste

Cut the shiitake mushrooms into small pieces that are easy to eat. Skewers are made with bamboo skewers to prevent them from falling apart.

Fry [1] in deep frying oil heated to 180°C for about 1 minute.

Put bonito dashi, Hachi-kaibijin, vinegar and sugar in another pot and heat it. Once it boils, turn off the heat and add water-soluble potato starch to thicken it.

Place fried shiitake mushrooms on a plate with the paste from [3] and serve with the chopped assatsuki, and it's finished.