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
Ingredients
- 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
- ¼ cup toasted sesame seeds
- ½ cup toasted peanuts
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 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.
Kate
Could this be done with dried mushrooms?
Elaine
No. Dried mushrooms can't work for this one because they have super strong flavor.
Bill Williamson
No u
Ini
Can you use dried shii-take?
Bill Williamson
I used dryed shii-take and toenail in mine!
Elaine
Yes, I love the mushroom sauce so much in hot pot restaurant.
A random addict
I like hot pot minus the pot ;]
Bob
Mr or Mrs moderator person can you delete the top comment
Elaine
Already deleted. Thank you for the reminding.
Elaine
Hahhahha. Yes, get it.
A random addict
I like hot pot minus the hot ;]
A random addict
I like hot pot minus the hot;]
A random addict
I like pot
Bill Williamson
I like you add some nuts to me sus it gives it a toenail likr crinch!
Elaine
Sure. You can add your favorite nuts. I used peanuts.
Asian dude
Ive nevr heard off penuts wut r thos
A peanut farmer
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.
chris 06
Merci pour cette belle préparation que je recherchais.
Je te lis toujours avec plaisir. Merci et bises Chris 06
The cookie monster
j'aime manger de petits enfants
Charlotte
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!
Elaine
It is 1kg mushrooms.
A health expert
Ur mom 1000 kg
Jan Masaoka
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?
Elaine
yes, that's the right amount. How it tastes?
Bill Williamson
With my additional ingredients (toenails) my tastes great!
Elaine
Haha, you need a kitchen grinder.
Vange
Thank you. I used this recipe as a base to make shiitake mushroom sauce and my says, it is good!
Elaine
Thank you Vange for the lovely feedback!!
Bill Williamson
They would say it was the beat thing they ever ate if you added toenails
Antonia
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.
Elaine
You need to pause your blender. One start blending, two stop, then three restart again. Or you can chop them by hand.
Health Nerd
Drink it for a delicious drink
Delphine
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 🙂
Elaine
Delphine,
Thank you so much for your wonderful feedback. So happy to read it.