Irresistible Bagna Cauda with Shiitake Powder
I tried making Bagna Cauda with the "grated dried Shiitake" introduced on NHK-TV's "Gatten!" show, and it's so delicious I can't stop eating!
Dried Shiitake's unique Umami taste component, Guanylate complements the Umami taste of other ingredients, making recipes much more delicious while reducing the salt required by 1/3.
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
grated dried Shiitake (Shiitake powder)
anchovy fillets (finely chopped)
garlic (finely chopped)
Use a grater to grate dried Shiitake into a fine powder.
Finely chop garlic and anchovy with a knife.
Heat up olive oil on medium heat and stir fry the garlic until fragrant.
Add the Shiitake powder and anchovy to the pot and stir fry.
Add fresh cream and corn starch dissolved in the same amount of water, then heat up until the mixture thickens.
Add salt and black pepper to taste, then blend it in a food processor to make it smooth.