Vegan Braised Shiitake (Vegetarian)
Vegan Braised Shiitake (Vegetarian)

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegan braised shiitake (vegetarian). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Tender braised shiitake mushrooms and velvety sauce over a bed of vibrantly colored baby bok choy. When my grandmother cooked our family's annual Chinese New Year dinner, there was always a dish of braised shiitake mushrooms, dried oysters, and fat choy (a type of black moss) over a bed. Ingredients: shiitake mushrooms, ginger, brown sugar candy, white pepper, soy sauce (light).

Vegan Braised Shiitake (Vegetarian) is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Vegan Braised Shiitake (Vegetarian) is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have vegan braised shiitake (vegetarian) using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vegan Braised Shiitake (Vegetarian):
  1. Take 10 pieces (dried weight: 60g) Dried Shiitake mushrooms
  2. Get 12 g Kombu
  3. Take 20 g Soybeans
  4. Get 8 cm (2 g) Kanpyo(dried gourd strip)
  5. Make ready 30 ml Mirin
  6. Make ready 30 ml Soy sauce
  7. Take 1 tsp Grain vinegar or black vinegar

An ideal supper dish for vegans, vegetarians, anybody! It's really tasty and easy to prepare. Requires beans to be soaked overnight. Braised Cannellini Beans With Onions and Arugula.

Steps to make Vegan Braised Shiitake (Vegetarian):
  1. Dry fry the soybeans (i.e., do not use oil) on low heat until they are light brown. Soak the kombu in water for around 30 minutes and slice it thinly with a kitchen knife.
  2. Soak the kombu and soybeans in water overnight. In a separate bowl, soak the dried Shiitake mushrooms in water overnight. (Remove the Shiitake stems during the soaking process so the rehydrated Shiitake will become plump.)
  3. Add water to the kombu/soybean Dashi until there is 300ml of liquid, and add 300ml of Shiitake dashi.
  4. Add the kanpyo to (3) and simmer it together with the kombu and soybeans for 2 minutes, removing the scum. Remove mixture from heat and let cool.
  5. Strain the liquid from (4) (300 ml) into a pot together with the Shiitake with their stems removed, and add mirin, soy sauce, and vinegar. Bring to a boil and remove the scum.
  6. Simmer on low heat for 10 minutes. Remove from heat and let cool. Taste the soup and either return it to the heat to evaporate more liquid and concentrate the flavors or add soy sauce to taste.

Vegan: Skip the dried scallop, lard and lard oil. Vegetarian: Skip the dried scallop, lard and lard oil. Chinese Braised Shiitake Mushroom tastes better if it is cooked a day before. It can also be kept in the refrigerator for a couple of days. Shiitake mushrooms are packed with B vitamins and have the power to fight cancer cells, cardiovascular disease and infections.

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