Plump and juicy, these shiitake steaks are cooked in a simple, aromatic garlic butter sauce that accentuates the natural rich flavors of the shiitake which is then slightly sweetened with a balsamic vinegar glaze. To try a garlic butter soy sauce, add 1 Tbsp of soy sauce* along with the butter and dashi in step 4 and skip the balsamic vinegar.
- 1 Dried Shiitake Steak
- ½ Tbsp starch
- ½ Tbsp flour
- 1 piece of garlic (thinly sliced)
- 1 Tbsp olive oil
- 5g butter
- ½ Tbsp liquid of shiitake dashi
- Dash of salt
- Dash of pepper
- 2 Tbsp balsamic vinegar (cooked until thickened into a glaze)
- Parsley (chopped)
- To rehydrate, place the Dried Shiitake Steak in a zippered bag and add enough water to cover it. Let sit in the fridge for 5 hrs to one night.
- Remove the rehydrate Shiitake Steak from the liquid (dashi) and cut off the stem. The stem and liquid can be used as a stock/soup. Gently squeeze the Shiitake Steak to remove excess water.
- Separately, mix the starch and flour in a bowl and gently press in the Shiitake Steak to coat.
- In a frying pan on medium heat, cook the garlic in olive oil. Add the coated Shiitake Steak and cook both sides until brown. Sprinkle with salt, add the butter and liquid shiitake dashi and coat the Shiitake Steak. Remove and plate the Shiitake Steak. In the same pan, heat the balsamic vinegar until thickened into a glaze and pour on top of the Shiitake Steak. Sprinkle with black pepper and parsley and enjoy!
*Available for single item purchase at our Market: Michi no Eki