Braised (Nimono) Shiitake Recipe by a Famous Chef
This is a tasting recipe that received rave reviews at the Aoyama Farmers' Market.
Most of the people who have tasted the tastings come back from about 10 meters past. Children who taste this sample, push their parents to buy these shiitake mushrooms. Foreign tourists who came by to only try a tasting sample, are pleasantly surprised and discuss heatedly with their family about how to pack the mushrooms to their already overloaded luggage.
I have tried many secret ingredients, but chicken wings are my favorite. The fat from the skin and the bone broth. The bone broth comes out well if you boil the chicken wings once, turn off the heat, and leave them overnight.
Use half Shiitake broth and half chicken broth. When a large amount of Shiitake becomes bitter, you can recover perfectly by switching to 100% chicken broth.
The unique Umami of Shiitake, Guanylate, is a nucleic acid-based Umami, so if it is too concentrated, it can easily be sensed as having a bitter taste. In such cases, diluting it solves the problem. It is easy to become bitter when simmering many delicious thick Donko Shiitake. Taste the broth before boiling and if you notice bitterness, add more chicken broth or water.
By adding an adjustment process of tasting this way, you can thicken the Umami of the braised Shiitake until the very last minute.
dried shiitake mushrooms
amount of water
chicken wing broth
Shiitake reconstitution broth
dashi soup stock bag
Soak the dried shiitake mushrooms in the refrigerator overnight to restore them to their plump state. After, cut off the stems (reserve the soaking liquid to use later for this recipe)
Optional: freeze the shiitake mushrooms after rehydrating to give the Shiitake an especially smooth consistency and wonderful texture
Add the chicken wings to the pot together with enough water to fully submerge them, bring to a quick boil then turn off the heat and let it sit for one night. (It will be used as a secret ingredient)
Combine the wings and 150ml of the wing broth that you let sit overnight, the restored shiitake mushrooms and 150ml of the water used to soak the mushrooms, the dashi soup stock pack, and the kombu, and bring this mixture to a boil.
Two minutes after it starts to boil, remove the soup stock pack.
Remove the scum, add the sugar, mirin, and soy sauce, and simmer for ten minutes on medium heat.