Shiitake Lu Rou Fan
The taste of dried shiitake mushrooms explodes! A special rolohan that doubles in depth and aroma
Description
A special Lu Rou Fan with multiplied depth and aroma, where finely chopped 'dried shiitake mushrooms' are simmered with pork belly, releasing guanylate umami into the sauce.
Restaurants serving Shiitake Lu Rou Fan
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Soak dried shiitake mushrooms slowly in cold water, cut off stems, and chop finely to the same size as the pork (5mm). Absolutely keep the soaking water, as it's a treasure trove of umami.
- Heat oil in a pot, sauté finely chopped pork belly to render fat, add chopped shiitake, and sauté until fragrant.
- Add rock sugar, fried shallots, soy sauce, and five-spice powder.
- Pour in all the 'shiitake soaking water' instead of regular water, adding more water if needed to cover.
- Cover and simmer on low for
- hours, letting the pork completely absorb the shiitake broth. Serve over rice.
Learn more Spice, substitutes, tips
Key spices
Five-spice powder and Shiitake aroma
Substitutes at Japanese supermarkets
Store-bought dried shiitake, Minced pork
Pairing
Pork Ball Soup(Rou Geng Tang)
Trivia
[For Everyone] Scientifically bursting with umami due to the synergy of pork (inosinate) and dried shiitake (guanylate). A popular variation featuring a slightly elegant, homey taste.
Eating tips & etiquette
[Unique Eating] Because the shiitake aroma is strong, sprinkle a little extra white pepper to tighten the flavor, and mix well with rice while piping hot!
Allergen
Wheat, Pork, Soy