The Umami Taste of Shiitake Powder and Dried Scallop! Eight Treasures Dish

Use Shiitake Powder and the water from rehydrating the dried scallops for a tasty broth! The Umami taste of Shiitake and shellfish are a perfect match♪

Ingredients (4 servings) (40 minutes)

  • 1/4 (600g) Napa cabbage
  • 2 (300g) Bok choy
  • 1/2 medium (70g) Carrot
  • 1/2 Red bell pepper
  • 50g Young corn
  • 5g dried Wood ear mushroom
  • 5~6 Quail eggs
  • 150g Pork
  • 7 (30g) dried Scallops
  • 20g Ginger (julienned)
  • 1 Tbsp Sesame oil
  • 1 Tbsp(dissolved in the same amount of water) Potato or corn starch
  • 1 Tbsp Shiitake powder-A
  • 1 Tbsp or less Chinese seasoning (Weipa) -A
  • 1 Tbsp or less Oyster sauce-A
  • 1/2 tsp Sugar-A
  • A pinch of salt & pepper-A
  • 2 Tbsp Sake-A
  • 200ml Water
  • 50ml dried Scallop rehydrating liquid


Rehydrate the dried scallops with 100ml of water and let them soften.
Cut the pork, vegetables, and wood ear mushroom into bite-size pieces.
Heat up sesame oil in a frying pan and stir fry the ginger until fragrant. Then, add the pork and scallops and stir fry at medium heat.
When cooked, add 2. and the quail eggs. Once the vegetables start to excrete water, add the A condiments and liquid used to rehydrate the scallops.
Bring to a boil, turn off the heat, and add the potato or corn starch slurry.
Once the soup thickens, it is ready to serve.

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