I hope you had a chance to read yesterday’s blog on the so-called “fifth taste”—umami. In case you missed it, please check it out here.
Today, I’d like to share a recipe for a dish that may help you experience and better understand the flavor of umami. This recipe yields 2 servings, and pairs nicely with a well-chilled dry or off-dry Riesling.
- 2 tablespoons vegetable oil
- 8 ounces sliced mushrooms
- 3 green onions, sliced
- 1/2 cup chicken broth
- 2 tablespoons tamari (reduced sodium soy sauce)
- 1 tablespoon sesame oil
- Dash of pepper
- 1/2 pound cooked shrimp
- 1 small head broccoli florets
- Cooked noodles
- Bring a large pot of water to boil. Salt lightly and add raw broccoli. Cook broccoli florets to crisp-tender and remove with a skimmer to a plate.
- Use the same water and cook noodles as package directs.
- While broccoli and pasta are cooking, heat 2 tablespoons vegetable oil in a wok or large shallow skillet, over high heat. Add the mushrooms and cook until lightly browned (about 3 minutes).
- Transfer mushrooms to a plate. Add more oil to pan, if needed. Add the onions, and cook for 1 minute.
- Add the chicken broth, tamari, sesame oil and pepper to taste. Heat to boil. Stir in cooked shrimp, cooked broccoli and the reserved mushrooms. Heat until hot.
- Drain noodles, and serve with shrimp and vegetable mixture over the top.