Shell the edamame and arrange them on a tray. Turn on the food dehydrator.
* For this recipe, I used thawed frozen edamame and dried them.

Food dehydrator settings:
Temperature: 155°F (68°C)
Timer: 3–6 hours (until fully dried)

Trim the base from the shimeji mushrooms, separate them, and arrange on a tray. Turn on the food dehydrator.

Food dehydrator settings:
Temperature: 155°F (68°C)
Timer: 6–9 hours (until fully dried)

Peel and slice the garlic. Arrange on a tray and turn on the food dehydrator.

Food dehydrator settings:
Temperature: 155°F (68°C)
Timer: 6–9 hours (until fully dried)

Wash the ginger thoroughly and slice thinly with the skin on. Arrange on a tray and turn on the food dehydrator.

Food dehydrator settings:
Temperature: 155°F (68°C)
Timer: 3–6 hours (until fully dried)

Grind the dried ginger into a powder using a spice grinder or blender.

This is your homemade ginger powder.

Place the dried edamame in a bowl with water and let soak for about 15 minutes.
* If you don’t mind the texture, you can use the dried edamame as-is without soaking.

This is what the edamame looks like after soaking for about 15 minutes.

Heat sesame oil in a skillet over medium heat.

Add the dried garlic and sauté lightly.

Add the ground meat, ginger powder, salt, and pepper. Sauté until fragrant.

Cook until the meat is well browned.

Add doubanjiang, sake, soy sauce, and sugar. Stir to combine.

Add water and chicken bouillon powder. Mix well.

Add the soaked edamame and dried shimeji mushrooms. Simmer for about 10 minutes.

Pour in the potato starch slurry and stir until thickened. It’s ready to serve!

Serve in a bowl and enjoy!
* It’s also delicious served over rice or noodles!

This recipe was made using the Umidas Japan food dehydrator.