Writer: Yumiko Ishimaru
Compared to the fresh shiitake mushroom, dried one comprises about 10 times more guanylic acid which is one of the great umami components. Other than that, it is rich in nutrients such as vitamin D and dietary fiber which improve the immune system and decrease the low-density lipoprotein, in other words, the bad cholesterol.
As I told in the previous article, there are generally 2 kinds of dried shiitake mushroom, Donko and Koshin. Apparently, there is not much difference in their components.
To Enjoy the flavor…
When the shiitake is dried, it produces the components of the flavor. The flavor becomes stronger when it’s soaked in the water and heated. In Japan, people enjoy the flavor coming out from a hint of shiitake in typical Japanese dishes like Sumashi-jiru (clear colored soup) or Chawan-mushi (steamed egg custard).
Lastly, here is one of the best dishes with shiitake mushroom.
Ratatouille soup with shiitake mushroom
1. Stir-fry shiitake mushroom and your favorite vegetables like bell peppers, pumpkins, and asparagus in the oil. Add cold-brew shiitake dashi and kombu dashi, and simmer until the vegetables become soft.
2. Add tomato and miso.
You can add bacon to enhance its umami as an option. It is healthy and great for your skin!