HOMERecipe: Deep-fried shiitake mushrooms in a thick sauce

Fried shiitake mushrooms with sauce

Deep frying shiitake mushrooms brings out their aroma, and if you use larger mushrooms, the dish will look more colorful
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

Put bonito stock, Happomibijin, and vinegar in a pot and bring to a boil. Add water-dissolved potato starch to thicken

Use the caps of the shiitake mushrooms. Cut them into 4 equal parts lengthwise and secure them with skewers to prevent them from falling apart. Place them in hot oil and deep fry for about 20 seconds, then remove them to a wire rack and drain

Remove the bamboo skewers and place in a bowl. Pour the sauce from [1] over the top and top with chopped chives to complete

Ingredientsfor 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
as a topping

A little