Shiitake mushrooms boiled in the Dutch

The flavor is soaked into the dish, so it's delicious even when it's cold. If you let it sit overnight, the umami of the shiitake mushrooms will be even more pronounced, making it a great dish to have with rice or as a snack with alcohol. Using fresh shiitake mushrooms gives it a light flavor
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Vegetable side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 20 minutes

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How to make it

Make cuts on the surface of the shiitake mushrooms

Heat 2 tablespoons of salad oil in a frying pan. Add the shiitake mushrooms from [1] and fry over high heat

After frying until the oil is evenly distributed, add bonito stock, dark soy sauce, sugar, and sake and simmer

Once boiling, cover with aluminum foil. Halfway through, turn off the heat, remove the aluminum foil, and let it cool for a few minutes. Repeat this heating and cooling process several times

Finally, cook for about 15 minutes until the sauce has thoroughly coated the shiitake mushrooms

Ingredients for 2 people

Shiitake

180g
Salad oil

2 tbsp
Bonito dashi

300cc
Dark soy sauce

1 tablespoon
sugar

1 tablespoon
Alcohol

2 tbsp

[PR]

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