Delicious with Shiitake powder! Stir-fried Harusame (glass noodles) with cabbage and Sakura shrimp

Stir-fried Harusame becomes a wonderful treat when you add Shiitake and Sakura shrimp♪ Dried Shiitake has the effect of deepening the umami taste of the other ingredients. 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. "Exploring Umami Using Shiitake Powder," Virtual Product Tasting on Sep 22 at Specialty Food LIVE! 2020 Our presentation: youtu.be/__vQxdQmKnY

Ingredients (2 people) (30 mins)

  • 1 clove Garlic (sliced)
  • 8 g Sakura shrimp
  • 3 g dried wood ear mushroom (sliced)
  • 1/4 cabbage (cut into long julienne strips)
  • 50 g Harusame (glass noodles)
  • 1 Tbsp sesame oil
  • 1 tbsp Shiitake powder-A
  • 2 Tbsp sake-A
  • A pinch of salt and pepper (each)-A
  • 1.5 Tbsp oyster sauce-A

Steps

1
Soften dried wood ear mushroom in a bowl of water.
2
Blanch Harusame.
3
Heat sesame oil in a pan, add garlic, Sakura shrimp, dried wood ear mushroom, and stir fry.
4
Add cabbage and continue to stir fry.
5
Add Harusame and ingredients from A, mix, and stir fry. When finished, turn off the heat.

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