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.
Photographed by HITOSHI MATSUSHIMA
Ingredients (Serves 4)
- 12 fresh shiitake mushrooms
- 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
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.
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.
Plate up one serving (3 shiitake) and cover with [Sauce]. Top with wasabi.