Shiitake Ajillo, full of delicious umami flavor

Flavored with just Dried Shiitake and anchovies, this recipe yields an Ajillo even better than any restaurant. Guanylate of Shiitake boosts the Umami taste of other ingredients. So, using Shiitake makes the ajillo especially delicious. The umami of shellfish and Shiitake go especially well together. Adding some rosemary, dill, or other herbs will make it taste even better.

Ingredients (4 servings)

  • 4 Dried Shiitake
  • 20g anchovies
  • 1 clove garlic(minch)
  • 200ml olive oil
  • 1 whole dried cayenne pepper
  • 100-150g seafood of your choice
  • 1 branch of rosemary


Reconstitute the shiitake in water, cut the stems off and cut into bite-size pieces. Finely chop the anchovies.
Slice the garlic and fry with the cayenne pepper in a small amount of olive oil until fragrant.
Cook the anchovies, lightly dried shiitake, seafood, and rosemary in the remainder of the olive oil and serve.


Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake

Why does dried Shiitake make food taste better?


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