Shiitake Kaburamushi

The Umami taste of the Shiitake is locked inside the grated turnip. If don't use the egg white as soon as it foams, the foam will be lost, so please make sure you whip the egg white right before using. Rice flour can easily get lumpy, so make sure there are no lumps before you mix it with the other ingredients. Recipe provided by Hattori Nutrition College.

Ingredients (Ingredients (for four people):)

  • 6 dried Shiitake
  • 20g carrot
  • 40g lotus root
  • 30g salted kombu
  • 150g grated turnip
  • 1+1/3 Tbsp rice flour
  • of 2 eggs egg white
  • ● 300ml Shiitake soaking water
  • ● 300ml Dashi broth
  • ● 1/2 tsp salt
  • ● 2 Tbsp mirin
  • ● 2 tsp soy sauce
  • as required potato starch slurry
  • as required wasabi


Rehydrate the Shiitake in 400ml of water (set aside 300ml of the Shiitake soaking liquid). Slice thinly.
Slice the carrot to the same length as the Shiitake. Cut the lotus root into 5mm squares. If there are long pieces of kombu, cut them. Mix together ● .
Put the vegetables from ① and ② in a pot, gradually add the ● until it just covers the vegetables, and boil.
Drain the water from the grated turnip to a moderate degree and mix with the rice flour.
Whip the egg white to make a meringue. Add the turnip, boiled vegetables and salted Kombu and mix gently.
Wrap with cling film and tie with an elastic band or similar. Place in the steamer and steam for ten minutes.
Place the remaining ● in a pot, bring to the boil and add the potato starch slurry as a thickening agent.
Pour over (6) in a dish and serve with wasabi.


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