"Umami," essential to Japanese food culture, comes from glutamic acid found in tea and kelp, inosinic acid in bonito flakes, and guanylic acid in dried shiitake mushrooms. This flavor, familiar to those raised in Japan, is recognized globally as the fifth taste, known as "umami."
Umami has a "synergistic effect" where combinations dramatically enhance the flavor more than using it alone. Tea containing glutamic acid and dried shiitake with guanylic acid form a compatible pair that creates this synergistic effect.
Today, we introduce a "Meatless Nikujaga" recipe that fully utilizes shiitake's umami, paired with a "022 Kanayamidori" tea recipe. The sencha's bitterness perfectly complements the rich umami of the broth.
"Meatless Nikujaga Recipe" with a Comforting Aftertaste of Shiitake
This recipe, with its catchy name "Meatless Nikujaga," is an official recipe from the "Shiitake Festival." Using ingredients like butter and red wine, it achieves a mellow flavor while retaining a gentle, comforting aftertaste of shiitake.
＜Ingredients＞
Serves 2-3
| Onions | 1-2 |
| Carrot | 1 |
| Shiitake and other mushrooms | As desired |
| Potatoes | 2-3 |
| Deep-fried tofu (Aburaage) | 1 sheet |
| Olive oil | 2 tsp |
| Red wine | 2 tsp |
| Butter | Half the amount you'd spread on bread |
| Kombu dashi | 200ml |
| Soy sauce | 2 tbsp |
| Cooking sake | 1 tsp |
| Oh dashi (liquid dashi) | 2 single-serve packets |
| Cilantro | To taste |
| Sugar cubes | Optional |
※ Oh dashi can be substituted with 1 tbsp of soy sauce
【1】Prepare the ingredients
Cut onions into bite-sized pieces across the grain, carrots into 2cm cubes, mushrooms into easy-to-eat sizes, and potatoes and deep-fried tofu into bite-sized pieces.
【2】Sauté the onions
Heat olive oil in a frying pan and sauté the onions.
【3】Sauté all ingredients
Add red wine and butter, then sauté carrots, shiitake and other mushrooms, and deep-fried tofu. Cook off the liquid, then add potatoes last.
【4】Simmer
Add kombu dashi, soy sauce, cooking sake, and oh dashi (sugar cubes optional). Cover with a drop lid and simmer on medium heat for 10 minutes, then remove the lid and simmer for another 5 minutes.
【5】Serve
Garnish with fresh cilantro if desired and it's ready!
※ You can also add boiled broccoli or green beans if you like
"022 Kanayamidori" Recipe to Pair with "Meatless Nikujaga"
To bring out the rich aroma of "022 Kanayamidori," a quick, short steeping is recommended. Open the lid of the teapot to enjoy the rising aroma from the tea leaves as well.
＜Ingredients＞
・Tea leaves "022 Kanayamidori" 4g
・Hot water (1st infusion) 80°C 120ml
・Hot water (2nd infusion) 85°C 120ml
＜Brewing Method＞
【1】First Infusion
Put tea leaves in the teapot, pour in 120ml of 80°C water, and steep for 60 seconds. Confirm the leaves have opened, then pour into tea cups.
【2】Second Infusion
For the second infusion, pour 120ml of 85°C water into the teapot, steep quickly for 10 seconds, and it's ready. Enjoy the aroma along with the beautiful color of the tea.
First, savor the broth of the "Meatless Nikujaga" in your mouth, then take a sip of "022 Kanayamidori." The gentle, spreading mellow flavor of the tea complements the richness of the broth and butter, enhancing each other.
This recipe is featured in "TOKYO TEA JOURNAL" VOL.18. You can view the special feature on the theme "The Power of Shiitake" from VOL.18 here.
