Shiitake mushrooms are rich in glutamate, an amino acid responsible for umami, the 5th taste sensation (after sweet, sour, bitter and salty). The texture of fresh shiitake is better suited to this Japanese recipe than that of dried, reconstituted shiitake.
Naganegi (often shortened to negi) is called Welsh onion in English, though it’s originally from China, not Wales! Don’t use the dark green tops in this recipe, but you can save them for adding flavour to a broth, simmered dish or soup.
Special tip: cut the shiitake and naganegi on an angle to increase their surface area, thereby helping them to soften and absorb more delicious flavour.
Shiitake and Naganegi Stir-fry
- 7 shiitake mushrooms
- 2 stalks naganegi (welsh onion)
- vegetable oil for stir-frying (less than a tbsp)
- 2 tbsp soy sauce
- 2 tbsp sake
- Cut the naganegi diagonally into 1 cm long pieces.Slice the shiitake mushrooms on an angle.
- Heat a pan to medium-high and add the oil. Add the negi and stir-fry for 1-2 minutes til it starts to brown, then add the shiitake. Stir-fry until slightly softened, about 3-4 minutes.
- Add the soy sauce and sake and stir-fry to mix for another 30 seconds. Turn off the heat and serve!