New taste possibilities that go beyond the image of dried foods
When you think of dried foods, you probably think of stews and pickles that have been popular for ages. Yaginao's carefully made dried foods are full of flavor, and we hope you will enjoy them in traditional dishes. In addition, we have proposed new recipes that will expand the possibilities of dried foods. As the saying goes, "learn from the past for the new," so please try them in a variety of dishes, not only traditional dishes but also new menu items.
[For this dish ①] Dried shiitake mushroom Parmesan risotto : Shiitake mushroom soaked water is the best stock
Dried shiitake mushrooms are a Japanese ingredient, but they also go perfectly with Italian food. The secret is the water used to soak the shiitake mushrooms. This makes the perfect stock and imbues the rice with plenty of umami. In Italy, porcini mushrooms, which have a strong umami flavor, are used in risotto and pasta, but Japanese shiitake mushrooms are just as good. Please enjoy the whole shiitake mushroom, both the flesh and the juice.
[Ingredients (for 2 people) and recipe]
4 dried shiitake mushrooms 3 tablespoons finely chopped onion A little minced garlic 1 minced shiso leaf A little salt and pepper 2 teaspoons kombucha 30g grated Parmesan cheese 20g butter 10g olive oil 120g rice
- Soak the dried shiitake mushrooms in the specified amount of water and leave in the refrigerator overnight to rehydrate.
- Take half the soaking water from step 1 (450-500ml), add 10ml of water and kombucha tea, and mix. Finely chop the shiitake mushrooms.
- Heat butter and olive oil in a frying pan, add chopped shiso leaves, onions, and shiitake mushrooms, and fry until cooked. When the onions are translucent, add the rice and fry further.
- Add 1/3 of the liquid from step 2 and simmer over low heat. Add the remaining liquid in 2-3 batches. When the rice is cooked until it is slightly hard, turn off the heat, season with salt and pepper, and sprinkle with Parmesan cheese.
[For this dish ②] Soaked beans in a potage- style soup made with Japanese dashi stock.
A potage-style soup made with soaked beans and dashi. The umami of Japanese ingredients has been made into a modern dish, making it a perfect match for both Japanese and Western dishes. You can fully enjoy the deliciousness of the dashi in the thick, rich texture. It is also a great dish to serve as a treat. Serve well chilled in the summer or warm in the winter.
[Ingredients (for 2 people) and recipe]
40g soaked beans (dried) 200ml bonito stock 1 teaspoon salt 20g white miso
- Place the soaked beans in water overnight, then boil for about 30 minutes.
- Blend until smooth in a food processor, add the bonito stock and white miso, mix thoroughly, and strain through a strainer.
[For this dish③] Dried gourd shavings and bacon in olive oil - the chewy texture is addictive
The standard way to cook kanpyo is to have it boiled in a sweet and spicy sauce, but the spicy version was created to make it easier to eat as a side dish. Kanpyo, covered in olive oil and bacon fat, is surprisingly a perfect combination, and the texture is addictive. Season with lots of coarsely ground black pepper. It's the perfect snack.
[Ingredients and Preparation]
20g dried gourd shavings, 8 slices of bacon (cut into blocks is fine), 1 clove of garlic, salt and coarsely ground black pepper to taste, olive oil to taste
- Wash the kampyo thoroughly in water. Rub it well with a little salt, and when it becomes soft, rinse off the salt and soak it in water for about 15 minutes.
- Boil plenty of water and boil ① for about 10 minutes until soft, then rinse with water and drain. Cut into 3-4 cm pieces.
- Cut the bacon into 1cm thick sticks.
- Heat olive oil and garlic in a frying pan, add the bacon and fry until it becomes crispy, then add ② and fry together. Season with salt and pepper.
[For this dish ④] Persimmon dressing. You can use seasonal fruits.
Surprisingly, sweet fruits go well with Shiraae. It makes a great modern side dish. You can use seasonal fruits or fruits that you like. You can also use figs or grapefruit for a different flavor. The key is to drain the water thoroughly.
[Ingredients (serves 4) and recipe]
1 block of firm tofu, 2 dried shiitake mushrooms, 1 small persimmon, 1 bunch of mitsuba, 2 tablespoons of white sesame seeds, 1 tablespoon of sugar, 1.5 tablespoons of Yagi Nagawan dashi stock, A (2 teaspoons of soy sauce, 2 teaspoons of sugar)
- Thoroughly drain the firm tofu.
- Cut the mitsuba into small pieces. Cut the persimmon into bite-sized pieces. Rehydrate the dried shiitake mushrooms and slice them thinly.
- Add 1/2 cup water, A, and shiitake mushrooms to a pot and bring to a boil.
- Dry roast the sesame seeds in a frying pan and cut them with a knife to make chopped sesame seeds.
- Put the sesame seeds in a mortar and grind them, add ① while breaking it into pieces, then add the sugar and soup stock.
- Once it becomes smooth, add ③, mitsuba, and persimmon and mix quickly.
