Shiitake Ajillo, full of delicious umami flavor

Flavored with just Shiitake and anchovies, this recipe yields an Ajillo even better than any restaurant fare. 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
  • 1clove garlic(minch)
  • 200ml olive oil
  • 1 whole dried cayenne pepper
  • 100-150g seafood of your choice
  • 1 branch of rosemary

Steps

1
Reconstitute the shiitake in water, cut the stems off and cut into bite-size pieces. Finely chop the anchovies.
2
Slice the garlic and fry with the cayenne pepper in a small amount of olive oil until fragrant.
3
Cook the anchovies, lightly dried shiitake, seafood, and rosemary in the remainder of the olive oil and serve.

Point

Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake

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