Shiitake Mushrooms with a Dashi-based Sauce and Wasabi

Deep-fried shiitake mushrooms without batter or breading, covered in a mildly sweet dashi thickened with potato starch. The wasabi gives it a nice punch.

Shiitake Mushrooms with a Dashi-based Sauce and Wasabi
Photographed by HITOSHI MATSUSHIMA


Recipe by
Takashi Tamura

Average

Vegetables

Healthy

120kcal

20minutes

Ingredients (Serves 4)

  • 12 fresh shiitake mushrooms
  • [Sauce]

    • 150 ml dashi
    • 50 ml rice vinegar
    • 2 tbsp sugar
    • 1 tbsp soy sauce
    • 1 tbsp potato starch
    • 2 tbsp sesame oil (roasted)
  • Wasabi, as desired
  • Oil for deep-frying, as needed

Directions

1

Remove the shiitake stems. Make deep incisions 1 mm apart over the surface of the cap. Make a crisscross incision underneath. Deep-fry in vegetable oil heated to 170 degrees Celsius.

2

Combine the [Sauce] ingredients in a saucepan and bring to a gentle boil. Add the vinegar, sugar and soy sauce. Mix the potato starch with equal parts water. Add to the sauce to thicken.

3

Plate up one serving (3 shiitake) and cover with [Sauce]. Top with wasabi.