Plenty of umami! Here are three "Shiitake recipes" that the En-eating editorial department actually made and found to be delicious. "Chinese cabbage and shiitake butter saute" and "Trefoil and shiitake egg binding". * Click each recipe name link to jump to the detailed recipe page.
Trefoil and shiitake egg bindingRecommended for consuming the surplus trefoil! Torouma Recipe for "Trefoil and Shiitake Egg Binding".
The egg is thick and the flavor and texture of the trefoil and the taste of shiitake mushrooms spread slowly. The colors are bright in yellow and green! It looks like the table will be brighter. Of course, if you serve it on rice, it will be a bowl menu.
Kiriboshi daikon chapchaeArranged with dried daikon radish, a dish of fried vermicelli, vegetables and meat, "Japchae". A recipe for "Kiriboshi daikon chapchae " with a pleasant crispy texture.
The crispy texture of radish is unique, unlike the usual Japchae that passes through your throat! The more you chew, the more elegant the taste spreads, and it goes well with ingredients such as rich beef and refreshing peppers. The aroma of sesame oil and white sesame is even more appetizing.
Chinese cabbage and shiitake butter sauteRecipe for " Chinese cabbage and shiitake butter saute" with chopsticks.
The sweetness of crispy juicy Chinese cabbage and the umami of shiitake mushrooms are softly wrapped in the mellow richness of butter, which is delicious! The fragrant flavor is also appetizing. White rice goes on!