Lao Gan Ma Shiitake Mushroom Chili Sauce
キノコの旨味が大爆発！お肉不使用なのに濃厚な「シイタケラー油」
Description
A variation perfecting the 'synergistic umami' of amino and guanylic acids. Instead of Douchi, it's packed with large chunks of thick 'dried shiitake mushrooms' (Xiang Gu). Despite containing no meat, the shiitake provides a meaty texture and intense broth-like depth.
Classification: Everyone, Condiment, Chili Crisp, Lao Gan Ma, Shiitake, Umami, Rice Thief
Shops selling Lao Gan Ma Shiitake Mushroom Chili Sauce
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How to use
Ingredients
- Rapeseed oil
- Dried shiitake
- Chili
- Douchi
- Sugar
- Salt
- Amino acids
Instructions
- [Typical Uses]
- [Just over rice]: Packed with chunky shiitake, it acts like seasoned mushrooms, becoming the ultimate rice companion.
- Add to veggie stir-fries (Bok Choy/Cabbage) to let veggies absorb mushroom broth.
- Top congee to add depth to plain flavors.
Learn more Substitutes, pairings, tips
Key spices
Intense mountain broth aroma of dried shiitake、and thick、chewy texture
Substitutes at Japanese supermarkets
Mix finely chopped sweet-braised dried shiitake into JP chili crisp
Pairing
White Rice / Porridge / Boiled Tofu
Trivia
Producing intense umami without meat, it's hugely popular among vegetarians and those eating Buddhist cuisine. The shiitake absorbs massive oil, making it extremely juicy.
Eating tips & etiquette
The 'strongest broth flavor and most fun mushroom texture' in the series. Mild heat. Highly suited for Japanese palates; anyone who likes JP 'Nametake' (seasoned enoki) will 100% get hooked.
Allergen
Soybeans