NHK WORLD > JAPANESE FOOD > Shiitake Mushrooms with a Dashi-based Sauce and Wasabi
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
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.