Ajillo with Lots of Umami Taste from Shiitake Powder

Minced anchovy and Shiitake powder are all you need for ajillo much more delicious than what you usually get at a restaurant. The combined Umami taste of the ingredients and the Shiitake makes a perfectly harmonious flavor. Adding herbs like rosemary and dill makes it even better.

Ingredients (4 people) (30 mins)

  • 1 Tbsp Shiitake powder
  • 20 grams anchovy (minced)
  • 1 clove garlic (minced)
  • 200 ml olive oil
  • 1 cayenne pepper
  • 100-150 g your preferred seafood
  • 1 sprig rosemary



Finely chop the garlic and anchovies. Mix the Shiitake powder and anchovies together well.

Saute the garlic and cayenne pepper in the olive oil to infuse it.

Add the anchovy, seafood, and rosemary to the remaining oil, and once everything is hot, it’s ready!


Tips and tricks:
Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.

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