Premium Dried Shiitake Mushroom (Dong Gu)
アワビより美味い！？中国の宴会を支える肉厚「どんこ」
Description
While all dried shiitake are 'Xiang Gu' in Chinese, the premium ones grown slowly in cold winters with thick, closed, round caps are called 'Dong Gu' (the root of JP 'Donko'). Possesses intense umami and thick texture, often used as an abalone substitute. Essential for high-end braises.
Classification: Everyone, Ingredient, Dry Goods, Dong Gu, Xiang Gu, Shiitake, For Braising, Umami Bomb
Shops selling Premium Dried Shiitake Mushroom (Dong Gu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried shiitake mushrooms(thick variety)
Instructions
- [Typical Uses]
- [Xiang Gu Ba Cai Xin (Braised Shiitake over Bok Choy)]: Braise rehydrated Dong Gu meltingly soft with oyster sauce and soaking liquid, pour over boiled greens.
- Toss whole into braised pork (Hong Shao Rou) or chicken (Xiang Gu Dun Ji) for umami synergy.
- Use soaking liquid as soup broth.
Learn more Substitutes, pairings, tips
Key spices
Intense umami/aroma of condensed guanylic acid、with a meaty、bouncy thick bite
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP 'Donko' (dried shiitake)
Pairing
Bok Choy / Braised Pork / Oyster Sauce
Trivia
Even higher grades with white cracked flower-like patterns on the surface are called 'Hua Gu'. Even without meat, the broth of this Dong Gu alone allows you to eat bowls of rice. The ultimate natural umami powder in Chinese kitchens.
Eating tips & etiquette
Rushing rehydration with hot water or microwaves fails to extract the intense umami and causes bitterness. The pro ironclad rule is soaking slowly in 'cold water' in the fridge overnight, NEVER discarding the amber 'soaking liquid', using it for soup or sauce.
Allergen
None