Boost Umami & Reduce Salt Intake with Shiitake powder! Chicken Sticks

Purest Shiitake powder brings out the best tastes, not by masking or adding another flavor, and with less salt required. I made delicious reduced salt chicken sticks with grated dried Shiitake (Shiitake powder), as featured on NHK's TV "Gatten" show! The guanylic acid uniquely present in dried Shiitake strengthens the Umami taste of other ingredients. So, I tried using them to make chicken sticks, and it turned out so delicious while also reducing the salt level by a third. A tip to get good caramelization is to cook the skin side first over low heat. I also recommend adding garlic! 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 US Specialty Food LIVE! 2020 Our presentation: https://youtu.be/__vQxdQmKnY

Ingredients (2 people) (50 mins)

  • 700 g chicken wingettes
  • 1 Tbsp Dried Shiitake (Shiitake powder)-A
  • 1/2 tsp salt-A
  • 1/4 tsp coarsely ground pepper-A
  • As needed Olive oil

Steps

1

Grate the dried Shiitake into a powder.
2

Sprinkle the chicken wings with A, insert into a ziplock bag, and massage well. Leave aside for 30 minutes.
3

Put some olive oil in the pot and cook the skin side over medium heat. When golden brown, use chopsticks to turn over and cook until well done.

Movie

More recipes