Dried Shiitake Mushrooms
これが無いと始まらない！台湾の旨味を底上げする「戻し汁」の魔法
Description
Not fresh shiitake, but dried in the sun (or by machine) to condense umami and aroma to the limit. The base for all Taiwanese stir-fries, soups, and sticky rice.
Classification: For Everyone,Dried Goods,King of Taiwanese Dashi
Shops selling Dried Shiitake Mushrooms
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- [Prep/Usage]
- [Rehydrating (Most Crucial)] Soak in plenty of water (or warm water with a little sugar if rushed) for hours until soft to the core. *This 'brown soaking liquid' is a mass of guanylate umami; absolutely NEVER discard it, use it as soup/stir-fry moisture.
- Cut stems off rehydrated shiitake, julienne or mince.
- [Drawing out aroma] Heat oil (lard/sesame oil) in a wok, 'fragrantly sauté (Bao Xiang)' the chopped shiitake along with dried shrimp and shallots. This is where Lu Rou Fan or Fried Rice Noodles prep starts.
Learn more Substitutes, pairings, tips
Key spices
Strong condensed mushroom and earthy aroma
Substitutes at Japanese supermarkets
Japanese dried shiitake (Donko, etc. Exactly the same)
Pairing
Lu Rou Fan, Fried Rice Noodles, Sticky rice, Chicken soup
Trivia
[For Everyone] Exactly the same as Japanese dried shiitake, but usage frequency in Taiwanese food is unparalleled. When a Taiwanese mom starts cooking, there's always a 'bowl of rehydrating dried shiitake' next to the cutting board. Combining with pork (inosinate) explodes umami synergy, the shadow ruler lurking in almost 100% of Taiwanese meat dishes.
Eating tips & etiquette
[Unique Eating] Rehydrate whole dried shiitake, simmer with bone-in chicken in a clay pot for 1 hour to make 'Xianggu Ji Tang', and bite into the thick meaty mushrooms!
Allergen
None