Capturing the taste of Miyazaki Foil-Grilled Shiitake
- Dried shiitake mushrooms4
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Miyazaki Prefecture-raised chicken
(or other chicken) thigh meat 100g/3.5 oz - Red and yellow bell pepper Quarter of each
- Salted butter 10 g/2 tsp
- A pinch of salt or a dash of soy sauce
Nothing makes me happier than introducing foreign customers to this recipe for mouthwatering, crispy yet chewy, foil-grilled shiitake mushrooms. It’s a wonderfully simple dish that anyone can make, on a barbecue or frying pan, with juicy, delicious results every time.
To rehydrate the dried shiitake, simply put them in cold water and leave them to soak in the refrigerator overnight. This increases their sweetness and makes them dramatically more delicious, whilst removing any unpleasant taste. Cutting off the stems after the first hour of soaking lets the center of the mushroom cap absorb water, returning them to the pleasingly round shape of fresh shiitake.
Shiitake are grown outdoors in the mountains on sweet sap sawtooth oak logs. They contain glutamic acid, which is responsible for the umami component of their flavor. Dried shiitake contain about twice as much of this component as fresh ones, and about six times as much guanylic acid, which intensifies the umami flavor of other ingredients. (Discover the secret of Takachiho Shiitake.) Cooking with dried shiitake will bring out the rich umami taste of ingredients like fish or meat.
I particularly recommend serving shiitake with Takachiho chicken. Takachiho, a town in Kyushu, is blessed with delicious vegetables, meat, sake, and other produce. Savor the taste of this local chicken dish from Miyazaki Prefecture, which pairs well with shochu (a traditional Japanese distilled spirit).
Japanese Dried Shiitake (DONKO)
Donko shiitake, grown outdoors on sawtooth oak logs in cold temperatures, without the use of pesticides, have a rich flavor and a chewy, meaty texture. Roughly 2-4 cm with a dome-shaped cap, these bite-sized mushrooms are picked whilst budding. We source dried shiitake from around 600 Takachiho growers, as well as growers in the mountainous areas of Oita and Miyazaki.
How to make it
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1
Rinse the shiitake under water to get rid of any dirt.
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2
Fill the bowl with cold water until the shiitake are completely submerged, then cover with cling film to prevent them from floating above the surface.
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3
After 1 hour, cut off the shiitake stems, cover, and refrigerate overnight.
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4
Cut the vegetables and chicken thighs.
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5
Arrange the rehydrated shiitake, peppers, and chicken on a sheet of foil. Place a 2.5-g knob of butter on each shiitake cap.
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6
Put the foil wrap in a frying pan and cook over medium heat. Once steam starts to escape from the gaps in the foil, lower the heat and continue to cook for another three minutes.
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7
Add soy sauce or salt to taste, and the dish is ready to eat!
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8
Bon appétit!
RECOMMENDED KYUSYU SHOCHU AVAILABLE FOR PURCHASE OVERSEAS
- IKI
- Traditional Barley Shochu.Iki Island, Nagasaki Prefecture, is the birthplace of barley shochu.Pleasingly mild and aromatic, with the evocative flavor of ripe pear and cinnamon.Terrifically popular in Japan, where it is credited with defining a new shochu style for contemporary tastes.
- iichiko Silhouette
- iichiko Silhouette, a popular shochu brand in Japan, perfectly encapsulates traditional shochu. Lighter and eminently drinkable, at 25% ABV (alcohol by volume), Silhouette pairs well with a wide range of cuisines and is traditionally enjoyed as part of a meal.
- OLD VINTAGE KOMORIUTA 30%
- “Komoriuta” (‘lullaby’ in Japanese) takes its name from a local folk song, well-known in this region for over a century. Using traditional methods, this elegant rice shochu is slow-aged in earthenware pots for three years, the porous interior surface imparting a mild sweetness of rice to the finished product.
