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 add it into all kinds of standard daily dishes to give them a Umami 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.