This is a tasting recipe that received rave reviews at the Aoyama Farmers' Market. Most of the people who have tasted the tastings come back from about 10 meters past. Children who taste this sample, push their parents to buy these shiitake mushrooms. Foreign tourists who came by to only try a tasting sample, are pleasantly surprised and discuss heatedly with their family about how to pack the mushrooms to their already overloaded luggage. I have tried many secret ingredients, but chicken wings are my favorite. The fat from the skin and the bone broth. The bone broth comes out well if you boil the chicken wings once, turn off the heat, and leave them overnight.   Use half Shiitake broth and half chicken broth. When a large amount of Shiitake becomes bitter, you can recover perfectly by switching to 100% chicken broth. The unique Umami of Shiitake, Guanylate, is a nucleic acid-based Umami, so if it is too concentrated, it can easily be sensed as having a bitter taste. In such cases, diluting it solves the problem. It is easy to become bitter when simmering many delicious thick Donko Shiitake. Taste the broth before boiling and if you notice bitterness, add more chicken broth or water. By adding an adjustment process of tasting this way, you can thicken the Umami of the braised Shiitake until the very last minute.