Delicious Braised Fish with Shiitake Powder
The dried Shiitake powder's unique Guanylate will make the Umami taste of the fish even more concentrated♪
Braise tofu together and it will absorb the Umami from the Shiitake and fish, making it very delicious too. You may also make braised Shiitake with extra sauce and use some of the sauce to braise the fish.
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
Mentsuyu (Japanese noodle soup base thickened by 2 folds)
sugar (or to taste)
2 ~4 pieces
white flesh fish (cod, flounder, or others)
White thin leek strips (garnish)
Insert water, Shiitake powder, sugar, and Mentsuyu into a pot and bring it to a boil.
Once boiling, turn down to medium heat, add the fish and ginger, put on the lid, and let it boil for 10 minutes.
Use a ladle to pour the braising liquid over the fish to coat it. Braise until the liquid is sufficiently reduced and it's done.
Garnish: Slice the carrot thinly and use a flower-shaped cutter to cut it. Insert the carrot in cold water and heat up. Take out the carrot once it boils.
For the spinach, boil the stems for 15 seconds before adding in the rest. Boil for another 45 seconds, then take out, drain, let it cool, and cut.