Shiitake and Chicken Simmered in Stock
Shiitake and Chicken Simmered is a very useful dish that can arrange into various other dishes. Feel free to make lots of this ahead of time, to use in all kinds of dishes.
You can also chop the simmered Shiitake finely and stir it into all kinds of standard daily dishes to give them a flavor boost!
I had heard that stirring stewed, finely chopped Shiitake into an old favorite dish would take it to a whole new level of flavor, so I gave it a try. I was amazed by how good it was! The combination of Glutamate in the chicken, Inosinate in the dried bonito flakes, and Guanylate in the dried Shiitake will always automatically creates a synergy of great Umami taste.
Using the ingredients below, you can make a great-tasting, fool-proof Japanese noodle soup base. ( i.e., “soba,” “udon,” etc. )
Kikkoman Japanese Noodle Soup Base ( Hon Tsuyu )
4x concentrated: 3 tbsps ( Dilute with four parts water )
3x concentrated: 4 tbsps ( Dilute with three parts water )
Adding plenty of liquid, like containing more broth or sauce than usual, will make the mixture soupier and versatile for natural Umami booster for your daily cooking.
(Makes 10 servings)
Dried Shiitake mushrooms
Shiitake soaking liquid
Japanese Noodle soup base( 3x concentrated )
Reconstitute the dried Shiitake mushrooms in a refrigerator overnight. ( You will be using the soaking liquid later. )
Place the reconstituted Shiitake mushrooms, their soaking liquid, and the chicken legs ( chopped into bite-sized pieces ) in a saucepan and cook on high heat.
Boil for two minutes. Add the noodle soup base and sugar, and cook on medium heat for 20 minutes to finish.