HOME Recipe: Fried shiitake mushroom with sauce

Fried shiitake mushrooms with sauce

Shiitake mushrooms can be deepened to bring out the aroma by deep frying them. If you use something larger, it will look gorgeous.
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: 10 minutes

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How to make it

Bonito soup stock, Hachi-mi-jin, put vinegar in a pot, heat it, and when it boils, add water-soluble potato starch to thicken it.

The shiitake mushrooms are made of the umbrella part. Cut into 4 equal parts and hold them with a bamboo skewer to prevent them from falling apart. Place in hot frying oil for about 20 seconds, then take it out onto a net to drain the oil.

Remove the bamboo skewers and place them in a bowl. Pour the bean paste from [1] and topped with chopped clam clams and it's done.

Ingredients for 2 people

Shiitake

2
Bonito dashi

100cc
Happo-mibijin (can be used as a substitute with soy sauce + mirin)

1 tablespoon
vinegar

1/2 tbsp
Water-soluble potato starch

1 tablespoon
Fried oil

Appropriate amount
For assatsuki

A little

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