Irresistible Bagna Cauda with Shiitake Powder
I made Bagna Cauda with Shiitake powder featured on NHK-TV's "Gatten!".
Shiitake powder test in Bagna Cauda doesn't add the taste of Shiitake. It thickens the original Umami of other ingredients, such as anchovies and cream!
We found that one tsp of Shiitake powder, rehydrated for 10 minutes, tastes better than one Tbsp put in as-is.
These two steps of (1) drying and (2) soaking Shiitake in water create Guanylate, which is not present in fresh Shiitake mushrooms. Guanylate makes the Umami receptors on our tongue more sensitive, so the original Umami taste of the other ingredients becomes richer.
It is easy to test and tasty and makes for an unstoppable Bagna Cauda, so please try it.
Ingredients
(2 people)
(30 mins)
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1 Tbsp
grated dried Shiitake (Shiitake powder)
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6 pieces
anchovy fillets (finely chopped)
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1 Tbsp
olive oil
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1 Tbsp
garlic (finely chopped)
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1 cup
fresh cream
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to taste
Salt
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2 tsp
corn starch
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to taste
Black pepper
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Steps
1
Use a grater to grate dried Shiitake into a fine powder.
2
Finely chop garlic and anchovy with a knife.
3
Heat up olive oil on medium heat and stir fry the garlic until fragrant.
4
Add the Shiitake powder and anchovy to the pot and stir fry.
5
Add fresh cream and corn starch dissolved in the same amount of water, then heat up until the mixture thickens.
6
Add salt and black pepper to taste, then blend it in a food processor to make it smooth.
