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. Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor. 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. Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster "Exploring Umami Using Shiitake Powder" youtu.be/__vQxdQmKnY

Ingredients (4 people) (30 mins)

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

Steps

1

Finely chop the garlic and anchovies.
2

Saute the garlic and cayenne pepper in the olive oil to infuse it.
3

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

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