Braised (Nimono) Shiitake Recipe by a Famous Chef
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.
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.