Shiitake mushrooms with sweet and sour paste
Mushrooms absorb oil easily, so when frying, try to fry them at a high temperature of 180℃ to 200℃
How to make it
1
Cut the shiitake mushrooms into bite-sized pieces and skewer them with bamboo skewers to prevent them from falling apart
2
Deep fry (1) in oil heated to 180°C for about 1 minute
3
In another pot, add bonito stock, Happomibijin, vinegar, and sugar and bring to a boil. Once boiling, turn off the heat and add the water-dissolved potato starch to thicken
4
Place the deep-fried shiitake mushrooms on a plate, pour the filling from [3] over them, and top with finely chopped green onions
Ingredientsfor 2 people
-
- Shiitake
- 120g
-
- Fried oil
- Appropriate amount
-
- Bonito dashi
- 150cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- vinegar
- 1 tablespoon
-
- sugar
- 1 tsp
-
- Water-soluble potato starch
- 1.5 tbsp
-
- Asatsuki
- 1 tablespoon
[PR]
Seasonal Recommendations
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