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.
Cooking video
https://youtu.be/sSgFj4XttCY
Forest-grown Japanese Shiitake Powder 40g
Ingredients
(2 people)
(30 mins)
-
1 Tbsp
grated dried Shiitake (Shiitake powder)
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6 pieces
anchovy fillets (finely chopped)
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1 Tbsp
olive oil
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1 Tbsp
garlic (finely chopped)
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1 cup
fresh cream
-
to taste
Salt
-
2 tsp
corn starch
-
to taste
Black pepper
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Steps
1
Use a grater to grate dried Shiitake into a fine powder.
2
Finely chop garlic and anchovy with a knife.
3
Heat up olive oil on medium heat and stir fry the garlic until fragrant.
4
Add the Shiitake powder and anchovy to the pot and stir fry.
5
Add fresh cream and corn starch dissolved in the same amount of water, then heat up until the mixture thickens.
6
Add salt and black pepper to taste, then blend it in a food processor to make it smooth.
