Quick-and-Easy Stew with Dried Shiitake Mushrooms
This recipe is simple enough that anyone can make it without trouble.
This recipe for stewed shiitake mushrooms is simple enough that anyone can make it without trouble. I tried 10 different kinds of Japanese noodle soup base, and picked out the one that anyone can make taste great.
Below is the noodle soup base that will ensure that you get great flavor when making this recipe.
- Kikkoman Concentrated Hon Tsuyu Soup Base
- For 4x concentrated: use 2-1/2 tbsps
- For 3x concentrated: use 3 tbsps
You might also consider making double the amount, because it also works well as a soup base for making boiled fish.
While you can certainly make a great-tasting stew with a dashi stock made from natural ingredients – kombu (kelp), katsuobushi (dried skipjack tuna flakes), and iriko (dried sardines), together with a nice soy sauce and mirin – which makes for a more delicious stew, the flavor will be different every time.
This recipe is the result of a quest to find a sure-fire way to make great-tasting stew every time.
( 4 servings )
- Dried shiitake mushrooms
- 200 ml
- Shiitake mushroom soaking liquid, plus water
- Japanese Noodle soup base
- 3 tbsps
- (3x concentrated)
- Sugar (to taste)
- 2 tbsps
- Freeze-dried tofu
- 5–10 pieces
- ( bite-sized pieces )
- Dashi powder
- 1 pack
- ( comes with the freeze-dried tofu )
- To taste
- Snow peas
- To taste
Reconstitute the dried shiitake mushrooms overnight in cold water. (This alone will make them taste much better.)
Remove the stems (use another time for soups, stews, sauces) from the reconstituted shiitake mushrooms. Strain the soaking liquid in a fine strainer, such as a tea strainer. Place the mushrooms and the strained soaking liquid in a pot and cook on high heat.
When the liquid begins to boil, add the noodle soup base and the sugar. Lower the heat to medium and cook (uncovered) for 10 minutes.
The white bubbles that will form are umami, and will not leave any harsh taste. Scoop out only the bubbles that still remain after cooking for 10 minutes.
Boil a pot of water, and add the dashi powder, freeze-dried tofu, carrot, and snow peas. Remove the snow peas as soon as their color has changed.
Cook the freeze-dried tofu and carrot for 10 minutes to finish.