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)
  • 6 pieces anchovy fillets (finely chopped)
  • 1 Tbsp olive oil
  • 1 Tbsp garlic (finely chopped)
  • 1 cup fresh cream
  • to taste Salt
  • 2 tsp corn starch
  • to taste Black pepper

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.

Movie

More recipes