Delicious Thai-style Soup Curry with Shiitake Powder

Name: Delicious Thai-style Soup Curry with Shiitake Powder
Total time: 3600 s
Yield: 2–3 people
Cuisine: American
Ingredients: 150 g chicken breast; 1/2 Tbsp flour; 1/2 (120 g) onion (thinly sliced); 1/2 bunch (150 g) Japanese mustard spinach; 20 g green curry paste; 1 Tbsp oil; to taste Coriander,; 1 tbsp nam pla (Thai fish sauce); 200 ml coconut milk; 100 ml water; 1 tbsp Shiitake powder

Tony Sugimoto @cook_24898834

Japan

Adding Shiitake powder to any type of curry makes it more delicious, but as Thai curries use herbs, it pairs perfectly with dried Shiitake!
Shiitake has 2 types of aroma, the scent picked up by the nose before we eat it, and the smell that rises up from deep inside our throat after swallowing it. The latter scent is stronger for Shiitake, so it also amplifies spices' aroma and other ingredients.

Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.
Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.

Tips and tricks:
Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.

"Exploring Umami Using Shiitake Powder," Virtual Product Tasting on Sep 22 at Specialty Food LIVE! 2020
Our presentation: https://youtu.be/__vQxdQmKnY

Tony Sugimoto @cook_24898834

Japan

"Exploring Umami Using Shiitake Powder," Virtual Product Tasting on Sep 22 at Specialty Food LIVE! 2020
Our presentation: https://youtu.be/__vQxdQmKnY

Saved

Ingredients

60 mins

2–3 people

150 gchicken breast
1/2 Tbspflour
1/2 (120 g)onion (thinly sliced)
1/2 bunch (150 g)Japanese mustard spinach
20 ggreen curry paste
1 Tbspoil
to tasteCoriander,
1 tbspnam pla (Thai fish sauce)
200 mlcoconut milk
100 mlwater
1 tbspShiitake powder

Saved

Steps

60 mins

1

Cut chicken breast meat to bite-size pieces and coat with flour.
2

Slice the onion thinly and cut the Japanese mustard spinach to a length of 4–5 cm.
3

Add oil to the pot and heat up the green curry paste on low heat.
4

Once fragrant, add the onions and stir fry until soft.
5

Add 1. and stir fry until the meat turns brown before adding ● and bringing it to a simmer.
6

Once the meat is cooked, add the Japanese mustard spinach and stop the fire when it becomes soft.
7

Garnish with coriander to taste.