Shiitake Mushrooms and Chicken Stewed in Stock
Chicken and Shiitake automatically create excellent flavor and taste!
Feel free to make lots of this ahead of time, to use in all kinds of dishes.
You can also chop the Shiitake mushrooms finely and stir it into all kinds of standard 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 the glutamic acid in the chicken, the inosinic acid in the skipjack tuna-based stock, and the guanylic acid in the dried Shiitake mushrooms automatically creates a synergy of great flavor!
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 juice will make the mixture soupier, and that much more versatile.
( Makes 10 servings )
- Dried shiitake mushrooms
- Shiitake soaking liquid
- Chicken legs
- Japanese Noodle soup base
- 4 tbsps
- ( 3x concentrated )
- 1 tbsp
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.