Aromatic Shiitake mushroom sauce with multiple usages. I love to introduce this shiitake mushroom sauce which won the popularity among all of my friends and families. Months ago, I got inquires about the mushroom sauce for hot pot dipping sauce. Some of the readers know this sauce in Haidilao, a famous hot pot restaurant. It has been one of the most popular sauce in most of the hot pot restaurants in my city. In addition to hot pot dipping sauce, you can also apply this sauce on bread, use as top for noodles and use in grilled tofu and vegetables. It is just too good to believe especially after several days of combination.
Cook’s Note
- Larger batches can be made since this sauce can be kept for around 2 weeks as long as the water content is cooked off.
- Don’t cut all of the roots off. They helps to keep chewier texture.
- If you need to keep the sauce for a longer time, add more oil and make sure that the oil can cover the surface. Isolating from air can help preventing bacteria.
Instructions
Cut the very end of the shiitake mushroom off but keep the base.
Drain well after clean. Break the mushrooms into large pieces and place in a blender. Blend with pause 8 to 10 seconds. If it is a large amount, finish this step in several batches.
Blend garlic, ginger, shallot and scallion together.
Heat around 1 cup of oil in wok and then fry doubanjiang with slow fire until the oil turns red. Keep stirring in the process to avoid sticky bottom. Then place garlic, ginger, shallot and scallion, fry over slow fire until aromatic.
Place mushroom in and be patience during this process. Continue frying 10 to 15 minutes until the mushrooms shrinks and color darkened. If you feel the content is too dry, drizzle some oil over the edges of wok to avoid burning whenever needed. Stir-frying until the oil becomes clear again, which indicates so water included any more.
Add cumin powder, chili powder, sugar, light soy sauce. Continue heating 3-5 minutes. Then add toasted sesame seeds and toasted peanuts (other toasted nuts works fine too).
Cool down and then keep in air-tight container. Let it set for 1 or 2 days before eating. So the flavors can combine well.
This sauce can be used as topping of congee, soy sauce noodles and steamed rice. It can also be used as one part of the hot pot dipping sauce.
Shiitake mushroom sauce
- 1000 g shiitake mushrooms
- 1.5 cup oil , used in batches
- 4 cloves garlic
- 1 thumb ginger
- 2 scallion , white part only
- 3 shallots
- 2 tbsp. doubanjiang
- 1 tbsp. cumin powder
- 1 tbsp. chili powder , you can use Korean chili powder for a milder version
- 1 tsp. sugar
- 1 tbsp. light soy sauce
- 1/4 cup toasted sesame seeds
- 1/2 cup toasted peanuts
-
Cut the very end of the shiitake mushroom off but keep the base.
-
Drain well after clean. Break the mushrooms into large pieces and place in a blender. Blend with pause 8 to 10 seconds. If it is a large amount, finish this step in several batches.
-
Blend garlic, ginger, shallot and scallion together.
-
Heat around 1 cup of oil in wok and then fry doubanjiang with slow fire until the oil turns red. Keep stirring in the process to avoid sticky bottom. Then place garlic, ginger, shallot and scallion, fry over slow fire until aromatic.
-
Place mushroom in and be patience during this process. Continue frying 10 to 15 minutes until the mushrooms shrinks and color darkened. If you feel the content is too dry, drizzle some oil over the edges of wok to avoid burning at the beginning. Stir-frying until the oil becomes clear, which indicates so water included any more.
-
Add cumin powder, chili powder, sugar, light soy sauce.Add toasted sesame seeds and toasted peanuts (other toasted nuts works fine too). Continue cooking for 5-8 mins.
-
Cool down and then keep in air-tight container. Let it set for 1 or 2 days before eating.
Could this be done with dried mushrooms?
No. Dried mushrooms can’t work for this one because they have super strong flavor.
No u
Can you use dried shii-take?
I used dryed shii-take and toenail in mine!
Yes, I love the mushroom sauce so much in hot pot restaurant.
I like hot pot minus the pot ;]
Mr or Mrs moderator person can you delete the top comment
Already deleted. Thank you for the reminding.
Hahhahha. Yes, get it.
I like hot pot minus the hot ;]
I like hot pot minus the hot;]
I like pot
I like you add some nuts to me sus it gives it a toenail likr crinch!
Sure. You can add your favorite nuts. I used peanuts.
Ive nevr heard off penuts wut r thos
The peanut, also known as the groundnut, goober, pindar or monkey nut, and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds.
Merci pour cette belle préparation que je recherchais.
Je te lis toujours avec plaisir. Merci et bises Chris 06
j’aime manger de petits enfants
HI, I have a question about he amount, do you really mean 1000grams = 1 kg of mushrooms? Or could it be 100 grams? Thanks of letting me know – I am a big fan of your recipes!
It is 1kg mushrooms.
Ur mom 1000 kg
I just made this. 1000 grams is the same as 1 kg, so hoping that was the right amount. It has made about 2.5 cups. Is that right?
yes, that’s the right amount. How it tastes?
With my additional ingredients (toenails) my tastes great!
Haha, you need a kitchen grinder.
Thank you. I used this recipe as a base to make shiitake mushroom sauce and my says, it is good!
Thank you Vange for the lovely feedback!!
They would say it was the beat thing they ever ate if you added toenails
I am not sure that blending the mushrooms was a good idea. My mushrooms just became a paste, not like the finely chopped picture you have. Really disappointed.
You need to pause your blender. One start blending, two stop, then three restart again. Or you can chop them by hand.
Hi,
I have made this sauce last week end and taste it for dinner tonight as dipping for grilled pork belly : waou !!!!!!!!!!!!!!!!!! Very very good ! I am sure this sauce is in my kitchen for long time.
Thank you Elaine for all your recipes …. my family is also gratefull to you 🙂
Delphine,
Thank you so much for your wonderful feedback. So happy to read it.