Shiitake Stir-fried with Doubanjiang Sauce

Bursting with the Umami taste of Shiitake. Slightly spicy stir fry. Gradually cooking the Doubanjiang brings out more of the spicy flavors and Umami taste. Recipe provided by: Hattori Nutrition College

Ingredients (4 servings)

  • 8 pieces Dried Shiitake
  • 1/2 piece (150g) Thick fried tofu
  • 100g Minced pork
  • 5g Garlic (finely chopped)
  • 5g Ginger (finely chopped)
  • 1 Tbsp Sesame oil
  • 1 tsp Doubanjiang sauce (Chinese Chili Bean Sauce)
  • 1 Tbsp Soy sauce-A
  • 1 Tbsp Sugar -A
  • 3 Tbsp Sake-A
  • 1/2 Tbsp Potato or corn starch dissolved in water
  • 15g Tree onion or leek (sliced diagonally)


Rehydrate the Shiitake and cut off the stems.
Halve the Shiitake and cut the deep-fried tofu skin into bite-size pieces.
Heat up sesame oil in a frying pan, stir fry the garlic, ginger, Doubanjiang sauce, minced pork, then add the deep-fried tofu skin, Shiitake, and A seasoning, and stir fry.
Add the starch slurry to thicken the sauce.
Garnish with tree onion or leek 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


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