Would you like to fully savor the umami flavor of shiitake mushrooms? Yaki Shiitake is a simple yet delicious dish that allows you to enjoy the rich flavor and aroma of shiitake mushrooms. With just a quick tip, you can make it moist and fluffy.
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What is Yaki Shiitake?
Yaki Shiitake is a dish in which fresh shiitake mushrooms are either sautéed or grilled, and then topped with a small amount of soy sauce and ponzu. Yaki means to sauté or grill, and Shiitake refers to shiitake mushrooms. Additionally, this recipe includes a steaming process to make the shiitake mushrooms moist and fluffy. Since you only need to sauté and steam the shiitake mushrooms, it's very easy and quick to make.
Fresh shiitake mushrooms contain rich umami components such as glutamic acid and guanylic acid. Yaki shiitake is a delightful dish in which the concentrated umami flavor can be fully appreciated.
How to choose good quality shiitake mushrooms
When buying fresh shiitake mushrooms, choose the best ones possible. You can assess the quality of them based on the following appearance factors:
Gills: They should be white.
Stems: They should be thick.
If the gills have become brown, it's a sign that the shiitake mushrooms are no longer fresh and should be avoided.
Optiomal cookware
When making yaki shiitake, it's best to use a frying pan with a lid. Using a grill, oven, or toaster oven can cause the moisture in the shiitake mushrooms to evaporate, resulting in a dry texture. I used to cook them in a toaster oven for a long time, and there was a period when I couldn't cook them properly. To make shiitake mushrooms moist and fluffy, I strongly recommend using a frying pan with a lid.
Condiments and toppings
Yaki shiitake is commonly enjoyed with a small amount of soy sauce or ponzu, but you can also enjoy it by squeezing citrus juice such as sudachi, kabosu, or lemon over it. Sprinkling shaved bonito flakes on it allows you to savor a more Japanese-style flavor, and combining soy sauce with butter is also delicious.
Furthermore, adding mayonnaise or cheese can transform yaki shiitake into a unique dish. The combination of vitamin D in shiitake mushrooms with calcium found in butter, mayonnaise, and cheese complements each other well, making it easier for the body to absorb when consumed together.
Ingredients
- 6 fresh shiitake mushrooms
- pinch of salt
- a few drops of soy sauce per shiitake mushroom
Step-by-step instructions
🕒 Total 13 mins
Step 1
Pat the fresh shiitake mushrooms dry with paper towels to remove any dirt, and then trim off the stems. Sprinkle salt on the gills and let them sit for about 5 minutes to allow the flavors to meld.
Step 2
Heat oil in a pan and sauté the shiitake mushrooms, cap-side up, over medium heat for 2 minutes and 30 seconds.
Step 3
Flip the shiitake mushrooms, cover the pan, and continue cooking for 2 minutes and 30 seconds.
Step 4
Turn off the heat, transfer the shiitake mushrooms to a plate to prevent their juices from overflowing, and top each shiitake with a few drops of soy sauce.
To Store
You can store it in the refrigerator for up to 4 days.
Tips on how to make
- Do not rinse the shiitake mushrooms. Rinsing them will remove the flavor of the shiitake mushrooms and will result in a watery finish.
- When cooking shiitake mushrooms, place the cap side down towards the end of the cooking process. The moisture released when cooking them contains a concentrated umami flavor. By cooking them with the cap side down last, you can keep the flavorful moisture on the gill side. Don't discard the shiitake extract; savor it along with the shiitake mushrooms.
- Do not overcook the shiitake mushrooms. Overcooking them will result in a dry texture. Shiitake mushrooms hardly get browned, so it's difficult to determine doneness by appearance alone. It is recommended to cook them while keeping track of the cooking time.
Recipe Card
Yaki Shiitake (Sautéd and Steamed Shiitake Mushrooms)
Equipment
- a frying pan with a lid
Ingredients
- 6 fresh shiitake mushrooms
- pinch of salt
- a few drops of soy sauce per shiitake mushroom
Instructions
- Pat the fresh shiitake mushrooms dry with paper towels to remove any dirt, and then trim off the stems. Sprinkle salt on the gills and let them sit for about 5 minutes to allow the flavors to meld.
- Heat oil in a pan and sauté the shiitake mushrooms, cap-side up, over medium heat for 2 minutes and 30 seconds.
- Flip the shiitake mushrooms, cover the pan, and continue cooking for 2 minutes and 30 seconds.
- Turn off the heat, transfer the shiitake mushrooms to a plate to prevent their juices from overflowing, and top each shiitake with a few drops of soy sauce.
Notes
- You can store it in the refrigerator for up to 4 days.
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