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!
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 caps. Make a crisscross incision underneath each cap. Deep-fry in vegetable oil heated to 170 degrees Celsius.
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.
Plate three shiitake mushrooms to make one serving. Cover with the [Ankake sauce] and top with wasabi.