Recipe: Tasty Dried Shiitake & Peas Mazegohan

Dried Shiitake & Peas Mazegohan. Dried shiitake mushrooms are used in Chinese cooking and other Asian cuisines to add an intense umami flavor and fragrance to soups, stews, stir-fries, braised dishes, and more. The soaking liquid can also be used to add a rich mushroom flavor to soups and sauces. Shiitake mushrooms have two main uses — as food and as supplements.

They have an intense flavor that always reminds me of my Chinese grandmother's cooking, where she used shiitake mushrooms in soups, braises, and steamed dishes. My grandmother always had a big glass jar of dried shiitake mushrooms in her pantry, and I've picked up this habit too! Product Title MIT Japanese Premium Grade Dried Shiitake Mushrooms. You can have Dried Shiitake & Peas Mazegohan using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Dried Shiitake & Peas Mazegohan

1. Prepare 2 cups of (*180ml cup) Short Grain Rice.
2. Prepare 2 of Eggs *lightly whisked with 1 pinch Salt.
3. You need of Oil for cooking.
4. Prepare 1-2 of Spring Onions *finely chopped, save some for topping.
5. You need of <Shiitake & Peas Mixture>.
6. Prepare 1/2 cup of Dashi Stock *OR Water 1/2 cup & 1/4 teaspoon Dashi Powder.
7. You need 20-30 g of Dried Shiitake (Whole OR Sliced).
8. It's 1 of small piece Ginger *sliced into fine strips.
9. Prepare 1 teaspoon of Sesame Oil.
10. You need 2 tablespoons of Soy Sauce.
11. You need 1 tablespoon of Mirin.
12. It's 1/2-1 tablespoon of Oyster Sauce.
13. Prepare 1-2 teaspoons of Sugar *optional, if you like sweeter flavour.
14. You need 1/2 cup of Frozen Peas.

Use of Dried Shiitake Mushrooms in Japanese Cooking. Mushrooms: In Japanese cooking, we use fresh shiitake mushrooms for grilled dishes and soups while we use dried shiitake mushrooms for simmered, steamed, and stir-fried dishes to add a deeper and intense flavor. Soaking Liquid: The water that is used to rehydrate dried. The dried Shiitake mushroom from Kyushu (a Southern Island of Japan) cultivated using Japanese Chestnut Oak ("kunugi" in Japanese) are primarily recognized as the best.

Dried Shiitake & Peas Mazegohan instructions

1. Wash Rice then cook as normal..
2. Whisk Eggs and season with 1 pinch Salt. Heat a small amount of Oil in a frying pan over low heat, cook the egg, stirring constantly, until crumbs. Transfer to a bowl and set aside..
3. Soak Dried Shiitake in water and drain when soft. Whole Shiitake need to be thinly sliced. *Note: Commercially produced Dried Shiitake should be cleaned well..
4. Place Dashi Stock in a saucepan, add softened and sliced Shiitake and other ingredients except Peas. Cover with a lid, bring to the boil over medium heat, then reduce the heat to simmer for 15 minutes..
5. Remove the lid, add Frozen Peas and bring back to the boil, and cook until the sauce is almost gone..
6. Add the Shiitake and Peas mixture with all the sauce to the cooked rice. Add the Egg and chopped Spring Onion as well. Mix to combine..
7. Place some saved Spring Onion on top and enjoy. *Note: Toasted Sesame Seeds and Toasted Sushi Nori are also good toppings..

E den Shiitake Mushrooms are hand harvested when mature. The cap is thick, round, and tight. These are the finest grade of shiitake and are called 'donko'. Donko grade has the flavor that made shiitake the culinary star they are. Hand picked E den Shiitake are slowly dried enhancing their savory, sparkling flavor.