Shiitake Japanese Style Recipes
CLEAR JAPANESE CHICKEN AND MUSHROOM SOUP
A hot chicken and mushroom soup perfect for the cold winter months. This savory Japanese soup recipe is light, healthy and full of umami flavor!
Provided by LowCarbingAsian
Categories Soup
Time 15m
Number Of Ingredients 8
Steps:
- Gather all the ingredients.
- Fill a bowl with warm water and place Dried Shiitake Mushroom inside for about 5 minutes. This will re-hydrate the mushrooms.
- In a stove top pot, add 4 cups of water and Bonito Flakes. Bring to boil on high heat. Once boiling, remove from heat and let it steep for 5 minutes.
- In the meantime, cut chicken thighs into 1/2 x 1/2 inch bite size pieces and set aside.
- Once Shittake mushrooms are re-hydrated (they will become soft), slice them into 1/8 inch slices and set aside.
- Finely slice green onions and set aside.
- After 5 minutes of steeping the soup base, strain Bonito Flakes making sure to push out all excess liquid from Bonito Flakes with a ladle or spoon and then discard. Next, add in Japanese sake, sweetener, Soy Sauce and bring to boil on high heat.
- Once the soup is boiling, reduce to medium, add chicken and Shittake mushrooms and cook for 5 minutes. After 5 minutes, remove from heat, add in green onions and transfer for the serving bowl.
Nutrition Facts : Calories 625 kcal, Carbohydrate 3 g, Protein 95 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 163 mg, Sodium 1400 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHIITAKE JAPANESE STYLE
Provided by Food Network
Categories main-dish
Yield 4 as side dish or in salad
Number Of Ingredients 5
Steps:
- Clean the mushroom caps and remove stems. In a saucepan, combine the sake, soy sauce, mirin, and sugar and bring to a boil. Reduce to a simmer and add the mushrooms. Simmer for 7 minutes. Remove mushrooms and use in a salad immediately, or cool and use later with grilled meats.
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- If using dried shiitake mushrooms, soak the mushrooms with cold water overnight to rehydrate and return them into a soft and spongy state.
- Use a sharp knife to cut away shiitake stems. If you use fresh shiitake mushrooms, you may want to use a damp cloth to gently clean the caps from dirt. It is best if you don’t wash fresh mushrooms under running water.
- Combine dashi stock, mirin, sugar, and soy sauce in a pot. Add shiitake mushrooms and bring to a boil. Simmer until sauce is almost gone. The mushrooms should have a glossy coating from the sauce.
- Thinly slice the mushrooms. You can serve this as a side dish with steamed white rice, as a filling for maki sushi or chirashi sushi, and as topping for ramen/udon.
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- Fill an air tight container or a bowl with 1L/2.1pt water and soak the dried shiitake mushrooms in it. Cover and leave it overnight (6-7 hours+) in the fridge (note 1).
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