The Fundamentals of Japanese Cuisine – Simmered Shiitake for Japanese Cuisine

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Simmered Shiitake for Japanese Cuisine – The Fundamentals of Japanese Cuisine
Worldwide Culinary Apprentice with chef Hiroko Shimbo –
Recipe ingredients below
Hiroko Shimbo will teach you how to make some simmered shiitake mushrooms – those delicious mushrooms are use in many differerent Japanese recipes – They bring a strong meaty and umami flavor
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Find chef Hiroko website link bellow.
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Website: www.hirokoskitchen.com
blog: www.hirokoskitchen.com/blog
authored books:
The Japanese Kitchen (IACP Finalist)
The Sushi Experience (James Beard Foundation Award Finalist)
Hiroko’s American Kitchen (IACP Winner)

Simmered dried shiitake mushroom ingredients
1/8 pound dried shiitake mushrooms
1/4 cup plus 1 tablespoon sugar
3 tablespoons shoyu (soy sauce)

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Comments

Paul Bigwave says:

Otoka ka????
Kanben shite kudasai

Fanatic Trash says:

Th fact that she looks Edna from The Incredibles is everything.

Fernando Manrique says:

for all those who ask for exact amounts: Japanese cuisine is not exact, It will depend on the taste of each cook/chef. Some put more sugar, some almost none. Some add mirin, etc. Go and experiment while you cook! don't be afraid and so exact in the kitchen!

Otyza Vrgnia says:

I do ADMIRE your TECHNIQUES BUT You FORGOT to tell HOW MANY GRAMS of SUGAR and HOW MUCH ML SOy SAUce is it KOI KUCHI or USU KUCHI …. please can you tell me the exact amount ?

karen marquez says:

Can you add guiding specifics? Like med high heat? Low heat? How many shiitake? How many grams/ oz of sugar and shoyu? Not much of a tutorial without them.

Fares Bannour says:

when you put the shoyu in it?

altruistin says:

what a great chef. So much knowledge.

xeo51 says:

Great series!!! I hope you make some more soups, they are my favorite from japanese food, so delicious!

Worldwide Culinary Apprentice says:

The Fundamentals of Japanese Cuisine РSimmered Shiitake 

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