Let's savor the umami of shiitake mushrooms with Yaki Shiitake. This simple yet delicious dish allows you to enjoy the rich flavor and aroma of shiitake mushrooms. With just a quick tip, you can make it moist and tender.
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What is Yaki Shiitake?
Yaki Shiitake is a dish in which fresh shiitake mushrooms are sautéed (or grilled), and then topped with a small amount of soy sauce or ponzu (soy sauce with citrus juice). "Yaki" means to sauté or grill, and "Shiitake" refers to shiitake mushrooms. Additionally, this recipe includes a steaming process to make shiitake mushrooms moist and tender.
Fresh shiitake mushrooms contain rich umami components such as glutamic acid and guanylic acid, and yaki shiitake is a delightful dish in which the concentrated umami flavor can be fully appreciated. Since you only need to sauté and steam the shiitake mushrooms, it is very easy and quick to make.
How to choose good quality shiitake mushrooms
When purchasing fresh shiitake mushrooms, choose the best ones available. You can assess their quality based on only two appearance factors:
Gills: They should be white.
Stems: They should be thick.
Please note that if the gills have turned brown, it is a sign that the shiitake mushrooms are no longer fresh and should be avoided.
Optiomal cookware
When making yaki shiitake, it is 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 get them to cook properly. To achieve a moist and tender texture, I highly 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 (katsuobushi) on it allows you to enjoy a more Japanese-style flavor, and combining soy sauce with butter is also delicious.
Furthermore, adding butter, Japanese 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 or ponzu (soy sauce with citrus juice) per shiitake mushroom
Step-by-step instructions
🕒 Total 15 mins
Step 1
Pat the fresh shiitake mushrooms dry with paper towels to remove any dirt, then trim off the stems. Sprinkle salt on the gill side 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 3 minutes.
Step 3
Flip the shiitake mushrooms, cover the pan, and continue cooking for 3 minutes.
Step 4
Turn off the heat, transfer the shiitake mushrooms to a plate to prevent their juices from overflowing, and drizzle a few drops of soy sauce over each shiitake.
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 will remove their flavor and result in a watery finish.
- When cooking shiitake mushrooms, place the cap side down towards the end of the cooking process. The moisture released during cooking contains concentrated umami flavor. By cooking them with the cap side down last, you can keep the flavorful moisture on the gill side. Do not discard the shiitake extract; savor it along with the shiitake mushrooms.
- Do not overcook the shiitake mushrooms. Overcooking will result in a dry texture. Shiitake mushrooms hardly brown, so it is difficult to determine doneness by appearance alone. Therefore, it is recommended to monitor 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 or ponzu (soy sauce with citrus juice) per shiitake mushroom
Instructions
- Pat the fresh shiitake mushrooms dry with paper towels to remove any dirt, then trim off the stems. Sprinkle salt on the gill side 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 3 minutes.
- Flip the shiitake mushrooms, cover the pan, and continue cooking for 3 minutes.
- Turn off the heat, transfer the shiitake mushrooms to a plate to prevent their juices from overflowing, and drizzle a few drops of soy sauce over each shiitake.
Notes
- You can store it in the refrigerator for up to 4 days.
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