Receta
Forest broth with maitake and shiitake dashi — a tribute to Narisawa
Yield: 4 · Time: 45 min (plus soaking) · Difficulty: Easy
A reinterpretation inspired by Yoshihiro Narisawa's (Narisawa, Tokyo) satoyama cuisine, where the Japanese forest — its mushrooms, its moss, its stillness — is served on a plate. We are not reproducing his menu: we are taking his gesture, allowing the forest to speak through a clean broth.
Ingredients
- 20 g dried shiitake (Lentinula edodes)
- 200 g fresh maitake (Grifola frondosa), separated into clusters
- 1 strip kombu seaweed (10 cm)
- 1.2 L water
- 2 tablespoons soy sauce (tamari for gluten-free version)
- 1 teaspoon mirin
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated ginger
- 2 scallions, thinly sliced
- Salt to taste
- Optional: 1 teaspoon eight-mushroom powder for finishing
Simbiosis Products Used
- 8 Adaptogenic Mushroom Powder, a final sprinkle as "forest floor": 8 Mushroom Powder
- Dried gourmet wild mushrooms (shiitake and more): collection
- Can't find any of these mushrooms? Write to us through any means: as your trusted supplier, Simbiosis can get you the ingredients you need, even if they are not published in the store.
Preparation
- Soak the dried shiitake and kombu in cold water for 30 minutes. This is the heart of the vegetable dashi: cold patience for the forest to release its umami.
- Bring the water with kombu and shiitake to medium heat. Just before it boils, remove the kombu (if it boils, it will become bitter). Leave the shiitake on low heat for 10 minutes; strain and reserve the broth. Slice the rehydrated shiitake.
- In a pot, heat the sesame oil and brown the maitake clusters over high heat for 3 to 4 minutes, without moving them too much, until their edges are crispy.
- Pour the strained dashi over the maitake; add the sliced shiitake, soy sauce, mirin, and ginger. Cook over low heat for 8 minutes and adjust salt to taste.
- Serve steaming hot, top with scallions and, if desired, a pinch of eight-mushroom powder as "forest floor."
Functional Note
Maitake (Grifola frondosa) provides beta-glucans, polysaccharides that research has associated with supporting immune system activity. Together with shiitake, this broth becomes an everyday gesture to accompany conscious eating.
Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medicines and do not cure, treat, or prevent diseases.