Vegetarian keema curry with dried Shiitake and soy meat full of Umami!
Guanylate in dried Shiitake makes the Umami of other ingredients come through strongly and enhances the flavor of spices, resulting in a delicious keema curry with only vegetables.
It tastes great right away, but if you let it sit for a while, the Umami will increase and taste even better. Please warm it up just before eating.
Our Shiitake amps up the taste of all cuisines! The students of IHM Pusa exhibited a marvelous demonstration at the Japan Food and Agriculture Symposium organized by the Japanese Embassy at Le Meridien, New Delhi. The students made a mouth-watering combination of Indian and Japanese cuisine, where they made a Japanese version of Soya Keema by adding Shitake Mushroom. https://sugimoto.co/en/boost-vegetarian-tastes/
The long version is here. https://vimeo.com/787263880
Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.