Shiitake Mushrooms with Wasabi Ankake

Shiitake mushrooms deep-fried without batter or breading, covered in a subtly sweet, thick dashi ankake sauce, and topped with wasabi. The best of Japanese cuisine on one plate!

Shiitake Mushrooms with Wasabi Ankake
Photographed by HITOSHI MATSUSHIMA


Recipe by
Takashi Tamura

Average

Vegetables

Healthy

120kcal

20minutes

Ingredients (Serves 4)

  • 12 fresh shiitake mushrooms
  • [Ankake 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 caps. Make a crisscross incision underneath each cap. Deep-fry in vegetable oil heated to 170 degrees Celsius.

2

Put the dashi for the [Ankake sauce] in a saucepan and bring to a gentle boil. Add the vinegar, sugar and soy sauce. Mix the potato starch with 1 tbsp of water to thicken the sauce. Add the sesame oil in a circular motion.

3

Plate three shiitake mushrooms to make one serving. Cover with the [Ankake sauce] and top with wasabi.