Braised Chicken with Carrot and Mushroom

It goes without saying that I love cooking. However, just like everyone else, I don’t like the “aftermath” of cooking—oil splattering all over my cooktop (even my hands), greasy kitchen backsplash, countertop, and kitchen floor. I don’t enjoy the clean-up because as a clean freak, I pretty much have to mop my entire kitchen every time after I cook. Not fun.

So, I am thrilled to be working with Beka Cookware on its new Clean Cooking Fry Pan with Anti-Splatter Lid. I got the fry pan a few days ago and yesterday, I tested it out with my favorite braised chicken with carrot and mushroom. I usually make this dish with a French Oven, but Clean Cooking fry pan is a perfect alternative.

First I pan-fried the chicken, and then I braised it over low heat. The braised chicken was absolutely scrumptious, crispy on the outside while tender and moist on the inside…the best thing of all, my kitchen countertop and cooker hobs were clean with no messy spatters everywhere. It was amazing!

I love Beka Cookware Clean Cooking Fry Pan and its unique lid which sits low on the fry-pan. Regular lids often trap too much steam and as a result render the food soggy, or worst still, set off even more spatters as the steam/water drops back into the pan. The engineers at BEKA Cookware came out with an innovative design that allows air to circulate while controlling the spatters from frying or searing. The design also allows the ventilation needed to prevent steam build up and thus producing perfectly fried and seared foods that are done to perfection, without creating a big mess!

Without further ado, let’s start cooking with Beka Cookware with my braised chicken with carrot and mushroom recipe. This dish is perfect and hearty for Fall/Winter. With Beka Cookware, you can actually spend more time with your family, instead of in the kitchen cleaning. Please stay tuned for the giveaway of Clean Cooking Fry Pan later this week…one lucky reader will be walking away with the pan!

About Beka Cookware

Founded in 1899, Beka Cookware combines over 100 years of engineering excellence with a young and ambitious spirit. This experience and determination has given birth to the brand new Eco-Logic cookware utilizing high-tech Bekadur non-stick coatings to promote healthier lifestyles and a safer environment. Using quality materials and the latest in advanced manufacturing processes Beka creates products that are built to last while setting new standards in the cookware industry.

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(Click Page 2 for the Braised Chicken with Carrot and Mushroom Recipe)

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Crispy Kale and Mushroom Fried Rice + Giveaway

What’s your go-to comfort food?

As someone who grew up eating a lot of Chinese dishes served family-style, I like to whip up fried rice at home on a regular basis. It’s easy and oh-so-versatile. For special occasions like Chinese New Year, I like making Yangzhou fried rice, loaded with roast pork and shrimp. But most of the time I just like making a vegetarian fried rice using fresh finds from the farmer’s market.

Recently I was asked by BlogHer to develop a recipe for RiceSelect™, which has a wide range of rice available, including brown rice, sushi rice, arborio rice, and American basmati rice. Since I love working with all types of rice, and making dishes from around the world like biryani, risotto, coconut rice, and rice pudding, I was more than happy to participate. (You can visit RiceSelect’s site to find out more about its distinct types of rice and the many dishes you can make with each kind.)

For the program, I tested out RiceSelect’s Jasmati® rice, a long grain American grown jasmine rice. And what I really wanted to do was a fried rice using kale and fresh shiitake mushrooms from the Union Square Greenmarket. The inspiration actually came from an amazing kale salad I recently had at neighborhood Italian restaurant; instead of just raw kale with a light dressing (delicious in itself), it also had bits of fried kale scattered throughout. (Heaven in a bowl, if you ask me. I’ve been thinking about it for weeks.) So I wanted to recreate that experience in a fried rice dish.

I started off by cooking up some Jasmati rice and leaving it in the fridge overnight to cool (you can also do it in a few hours if you’re in a hurry.) The next night, I stir-fried some scallions and ginger in the pan, then added the finely chopped mushrooms and kale and kept moving the kale around until it cooked through and got nice and crispy. Finally, I added the rice with some hoisin sauce and soy sauce, then added salt and pepper at the end to taste.

This crispy kale and mushroom fried rice takes a minute or two longer than most fried rice dishes, but only because of the added time to get the kale extra crispy. Otherwise it’s a very simple dish that’s easy to prepare at home for a side dish or a light meal. And the Jasmati rice — with a sweet aroma, soft texture, and subtle nutty flavor like Thai jasmine rice, only grown in the U.S. — was perfect for it.

Giveaway: How do you like to incorporate rice into your family meals? What are your favorite rice dishes to make? Each comment will automatically be entered for $100 Visa gift card!
____________________________________

Crispy Kale and Mushroom Fried Rice

Serves 4 as part of a multi-course meal

3 cups cooked RiceSelect Jasmati rice, cooled 2 tablespoons peanut or vegetable oil2 scallions, thinly sliced2 teaspoons minced or grated ginger1/4 pound fresh shiitake mushrooms, stems removed and caps finely chopped1/2 pound kale, thick stems removed and leaves finely chopped1 tablespoon hoisin sauce1 tablespoon soy sauceSalt and freshly ground black pepper to tasteBreak up the cooled cooked rice into smaller clumps.Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl to coat the base. Add the ginger and scallions and cook for about 30 seconds, until just aromatic.Add the mushrooms and kale. Stir-fry for about 3 minutes, until the mushrooms are cooked through and the kale is starting to get crispy.Add the remaining 2 tablespoons of oil to pan. Toss in the rice and break up any remaining clumps with a spatula. Continue to stir-fry until the rice starts to turn golden, about 2 minutes. Add the hoisin sauce and soy sauce and stir until well-mixed with the rice. Season to taste with salt and pepper. Transfer the rice to a large communal bowl or individual bowls and serve.____________________________________
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Turkey and Mushroom Dumplings

Thanksgiving kind of snuck up on us this year, didn’t it? It seemed like only yesterday that we were carving pumpkins and planning Halloween costumes. Now it’s time to prepare oneself for a massive turkey-centric feast.

Earlier this week, to get into the Thanksgiving mood, I decided to make a big batch of turkey and mushroom dumplings. And when I make dumplings, I like to make a good number. I use up an entire back of 50-or-so dumpling wrappers and a pound of meat. While I wrap them, I put on a good podcast or catch up on a week’s worth of The Daily Show, and kind of zone out. The whole process is all very Zen.

While pork is often the default meat for Chinese dumplings, I find that turkey is a great option for somewhat lighter but still meaty dumplings. (They’re also great if you’re cooking for family or friends who don’t eat pork.) I also throw in a healthy amount of chopped shiitake mushrooms, which has a great umami-ness that pairs well with the flavor of the turkey.

You can serve these dumplings as a non-traditional Thanksgiving appetizer. Or if you’re trying to use up leftover turkey after Thanksgiving, substitute the ground turkey with an equal amount of juicy well-shredded dark turkey meat (which won’t dry up when you cook the dumplings like white turkey meat will.)

I ended up having these turkey dumplings for four consecutive meals. And I’m still looking forward to the big juicy bird for dinner next Thursday night. Which goes to show how much these dumplings, as non-traditional as they are, can get you in the mood for Thanksgiving.

_________________________________

Turkey and Mushroom Dumplings

Makes 40 to 50 dumplings

10 to 12 dried shiitake mushrooms1 pound ground turkey (preferable not too lean), or finely shredded leftover cooked dark meat turkey2 tablespoons soy sauce1 pack store-bought round dumpling wrappers2 teaspoons sesame oil2 tablespoons vegetable oilSoak the shiitake mushrooms in warm water for 15 to 20 minutes, until softened. Drain the shiitakes and squeeze out the excess water. Finely chop.In a large bowl, mix together the chopped shittake mushrooms, turkey, soy sauce, and sesame oil. The turkey filling should be a bit moist but not too wet.If you’re just starting out with dumpling folding, follow this step-by-step guide that shows a basic method with 3 pleats per dumpling. If you’d like to work your way up to 5 pleats, start in the middle and do 3 pleats towards the middle from one direction and and 2 pleats toward the middle from the other. (See these photos for reference.)Pan-frying*: Have about 1/3 cup water, a large skillet, and a lid for the skillet handy. Heat the skillet with the remaining 1 tablespoon of vegetable oil over high heat and swirl the oil around the pan. Wait about 1 minute for the oil to heat up. (You can also use a small piece of extra dumpling wrapper or piece of bread to test whether the pan is hot enough; it should sizzle immediately upon being placed in the pan.)  Once the pan is hot, place the number of dumplings you want to cook smooth side down in the pan. Allow them to sear for about 1 minute, until the bottoms turn golden brown.Add the water, cover immediately with a lid, and let the dumplings steam for another 3 to 4 minutes. Uncover the lid to allow any extra water to evaporate before turning off the heat.  Loosen the dumplings with a spatula and transfer them to a plate. (Whatever you don’t cook can be frozen for later. Dumplings can be put on the pan frozen, no defrosting required. Just add one extra minute of steaming.)Transfer to serving plates, and serve with alone or with soy sauce.

*Note: To boil the dumplings instead, bring a pot of water to boil. Add dumplings and simmer for 3 minutes. Drain well.

_________________________________

You might also like:

_________________________________

More post-Thanksgiving turkey dishes:

Tagged as: Appetizers, Chinese, Dumplings, Recipes, Turkey

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Dried Shiitake Mushroom Tips: How to Buy, Soak, and Prep

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January 24, 2013Dried Shiitake Mushroom Tips: How to Buy, Soak, and Prep

When I’m out of dried shiitake mushrooms, it’s practicallya kitchen emergency. I use them all the time in East Asian cooking to amp up umami goodness, whether it's in a stir-fry, soup, dumpling filling, or a tofu dish. InVietnamese, they’re called nam dong cokho or nam huong kho by southernand northern Viet speakers, respectively. The mushrooms in dried form are mostoften used in my house so we drop the “kho” (dried) when we refer to them. Shiitakemushrooms are typically added during the cooking process. I’ve never eaten them raw. (Have you?)

I decided to write about dried shiitake mushrooms becausepeople ask for tips on how to buy them and prep them. Frankly, the ones sold atmainstream supermarkets are sad, thin capped and mildly flavored. They’re alsoexpensive. Feel free to add your pointers to mine below:

Where to buy driedshiitake mushroom

When you can, head to an Asian market or Chinese herbalshop. You’ll get the best selection and price. If there are special deals,chances are they’re displayed as end caps. But you’ll find a bigger variety inthe aisle where dried vegetables and beans are shelved.

Study your options and consider buying a decent amount.After all, dried shiitake mushroom keep for a very long time (probably yearsbut I use mine up fast). I usually purchase a one-pound package of goodshiitakes for $15 to $20. Note that  premium boxes of mushrooms make great gifts. Giftyourself or an avid cook.

Beware of cheap deals on packages with beautiful big onesdisplayed on top. More often than not, a bunch of scrawny mushrooms of lesserquality are hidden underneath voluptuous ones. (Guess I’m still somewhat bitterby that bait-and-switch package of shiitakes from years ago.)

What to look for in agood shiitake & how store

Select whole mushrooms, notpresliced ones, which can be of questionable quality. Plus, it’s harder togauge how much of the presliced dried mushroom is needed to equal a full cap. Mostrecipes call for a full-cap count of shiitake mushroom, not weight. Finally, youcan’t control the size of your prepped mushroom. Convenience is not always agood thing.

Wimpy shiitake, good ones with fissures, off with that stem!

Before buying, consider the mushroom cap thickness and checkfor fissures (see above). Thick mushrooms with deep white fissures on the caps tend to havethe most flavor. They may be labeled hana,or “flower” mushroom, a term Japanese packagers use to signal the highest grade.Second-grade mushrooms are also thick but have fewer fissures. The downside tothe thick-capped mushroom is that they take longer to rehydrate. You have toplan ahead, or take shortcut measures like the ones below.

Once home, I open the package and dump the dried shiitakemushrooms (along with the silica pack, if included) into a plastic container. Ikeep the container in the cupboard within easy reach because I use them often. Othercooks prefer to freeze their dried shiitakes. I suppose it depends on humiditywhere you live. Where do you stand?

How to prep driedshiitake mushrooms

Dried shiitakes require soaking before you can use them. Oneof the things I recently started doing is removingthe stem beforehand. I snap them off with my fingers or hack them off witha cleaver. The stems can be used for stock later on. Just toss them back intoyour container. 

Shiitake mushroom that soaked overnight.

The best method that I’ve found is a long soak in lots of water for 8 hours or overnight. Put themushroom in a bowl, add water, and tumble the shiitake around to wet them. Thenturn them so the absorbent gills point down. The water temperature doesn’tmatter. Follow this long soak method and the rehydrated mushrooms will be deeplyflavored, amazingly firm and velvety when cut. A long soak works wonders on cheapie dried shiitakes too!

Pressed for time? Hackor cut the mushroom cap in half and/or use hot water. The hot water rushesthings and the flavor isn’t as elegant as a long soak. But, you get what youneed fast.

Regardless of soaking method, before using your plumped up mushrooms,rinse out any particles of sand or dirt trapped under the gills, and give eacha gentle squeeze to expel excess water. Reconstituted shiitake mushrooms can berefrigerated in a zip-top bag or airtight container for several days.

Save the shiitakesoaking liquid?

The mushroom soaking liquid is particularly good if you needto boost umami in vegetarian dishes, like the roasted kabocha squash dumplings. Just today, I combined the soaking liquid with canned chicken broth toadd extra flavor to a pot of chicken and shiitake mushroom rice. I tend to notuse a bunch of the soaking liquid as is because it can overwhelm otheringredients and turn a dish into a damp forest floor. I’ve never stored thesoaking liquid but I suppose you could do that for a future use.

Subbing freshshiitake for dried ones & vice versa

I’ll do this when voluptuous, thick-capped fresh shiitakeare available. The fresh ones at Chinese markets are super affordable but knowthat they often come from China. Knock on wood I’ve not had problems withthose. But then, the dried shiitakes that I buy are from China.

Occasionally excellent domestically cultivated freshshiitakes are sold at my local market. That’s when I strike. Otherwise, I walkright past the fresh shiitakes. Their creamy brown, thin caps don’t appeal.They’re just wimpy. If a recipe calls for fresh ones, like the udon with clams and shiitake (a Japanese take on Italian pasta with clams) or Korean shrimp dumplings, I'd sub rehydrated dried mushroom for the fresh adding a little extra moisture (soaking liquid or water) as needed to mimic the fresh mushroom texture and impact on the dish.

Shiitake mushroom are workhorses in many Asian kitchens.Invest in a supply of excellent ones and you won’t regret it.

Related posts: recipes that use dried and fresh shiitake

Chicken, tofu, and shiitake lettuce cupsSteamed chicken and shiitake mushroom buns (bao)Izakaya udon with clams and shiitake Viet Chicken and bamboo shoot noodle soup (bun mang ga)Korean shrimp dumplings (mandu)Posted in Asian Ingredients, Cooking Tips & Tools | Permalink

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Comments Dried Shiitake Mushroom Tips: How to Buy, Soak, and Prep

When I’m out of dried shiitake mushrooms, it’s practicallya kitchen emergency. I use them all the time in East Asian cooking to amp up umami goodness, whether it's in a stir-fry, soup, dumpling filling, or a tofu dish. InVietnamese, they’re called nam dong cokho or nam huong kho by southernand northern Viet speakers, respectively. The mushrooms in dried form are mostoften used in my house so we drop the “kho” (dried) when we refer to them. Shiitakemushrooms are typically added during the cooking process. I’ve never eaten them raw. (Have you?)

I decided to write about dried shiitake mushrooms becausepeople ask for tips on how to buy them and prep them. Frankly, the ones sold atmainstream supermarkets are sad, thin capped and mildly flavored. They’re alsoexpensive. Feel free to add your pointers to mine below:

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Turkey and Mushroom Dumplings

Thanksgiving kind of snuck up on us this year, didn’t it? It seemed like only yesterday that we were carving pumpkins and planning Halloween costumes. Now it’s time to prepare oneself for a massive turkey-centric feast.

Earlier this week, to get into the Thanksgiving mood, I decided to make a big batch of turkey and mushroom dumplings. And when I make dumplings, I like to make a good number. I use up an entire back of 50-or-so dumpling wrappers and a pound of meat. While I wrap them, I put on a good podcast or catch up on a week’s worth of The Daily Show, and kind of zone out. The whole process is all very Zen.

While pork is often the default meat for Chinese dumplings, I find that turkey is a great option for somewhat lighter but still meaty dumplings. (They’re also great if you’re cooking for family or friends who don’t eat pork.) I also throw in a healthy amount of chopped shiitake mushrooms, which has a great umami-ness that pairs well with the flavor of the turkey.

You can serve these dumplings as a non-traditional Thanksgiving appetizer. Or if you’re trying to use up leftover turkey after Thanksgiving, substitute the ground turkey with an equal amount of juicy well-shredded dark turkey meat (which won’t dry up when you cook the dumplings like white turkey meat will.)

I ended up having these turkey dumplings for four consecutive meals. And I’m still looking forward to the big juicy bird for dinner next Thursday night. Which goes to show how much these dumplings, as non-traditional as they are, can get you in the mood for Thanksgiving.

_________________________________

Turkey and Mushroom Dumplings

Makes 40 to 50 dumplings

10 to 12 dried shiitake mushrooms1 pound ground turkey (preferable not too lean), or finely shredded leftover cooked dark meat turkey2 tablespoons soy sauce1 pack store-bought round dumpling wrappers2 teaspoons sesame oil2 tablespoons vegetable oilSoak the shiitake mushrooms in warm water for 15 to 20 minutes, until softened. Drain the shiitakes and squeeze out the excess water. Finely chop.In a large bowl, mix together the chopped shittake mushrooms, turkey, soy sauce, and sesame oil. The turkey filling should be a bit moist but not too wet.If you’re just starting out with dumpling folding, follow this step-by-step guide that shows a basic method with 3 pleats per dumpling. If you’d like to work your way up to 5 pleats, start in the middle and do 3 pleats towards the middle from one direction and and 2 pleats toward the middle from the other. (See these photos for reference.)Pan-frying*: Have about 1/3 cup water, a large skillet, and a lid for the skillet handy. Heat the skillet with the remaining 1 tablespoon of vegetable oil over high heat and swirl the oil around the pan. Wait about 1 minute for the oil to heat up. (You can also use a small piece of extra dumpling wrapper or piece of bread to test whether the pan is hot enough; it should sizzle immediately upon being placed in the pan.)  Once the pan is hot, place the number of dumplings you want to cook smooth side down in the pan. Allow them to sear for about 1 minute, until the bottoms turn golden brown.Add the water, cover immediately with a lid, and let the dumplings steam for another 3 to 4 minutes. Uncover the lid to allow any extra water to evaporate before turning off the heat.  Loosen the dumplings with a spatula and transfer them to a plate. (Whatever you don’t cook can be frozen for later. Dumplings can be put on the pan frozen, no defrosting required. Just add one extra minute of steaming.)Transfer to serving plates, and serve with alone or with soy sauce.

*Note: To boil the dumplings instead, bring a pot of water to boil. Add dumplings and simmer for 3 minutes. Drain well.

_________________________________

You might also like:

_________________________________

More post-Thanksgiving turkey dishes:

Tagged as: Appetizers, Chinese, Dumplings, Recipes, Turkey

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Chinese-Style Portobello Mushroom Buns

You know those steamed pork belly buns that seem to be everywhere in New York now, from the Momofuku restaurants to Baohaus to your neighborhood ramen place? The ones that more or less descended from Taiwanese gua bao and Japanese kakuni buns? I can practically live off these perfectly portable and juicy specimens. But in the interest of having normal cholesterol levels, I don’t.

I had some leftover buns from making pork belly buns last week for my cookbook, so I decided to try a vegetarian alternative that won’t leave me in a food coma after a weekday lunch. Portobello mushrooms make excellent burger fillings, so why wouldn’t the meaty mushrooms be equally fine as with Chinese buns? Another bonus over pork belly is that they take about 1/5 the cooking time, just 6 or 7 minutes in the pan. I used a simpler braising liquid than I would normally use for pork belly — rice wine, soy sauce, and hoisin sauce — and topped it off with shredded scallions and peanuts, like I do for Taiwanese-style pork belly buns.

I steamed the buns in the microwave, so the total time, including prep, was about 20 minutes. They make a quick lunch or dinner, but I imagine they would also be impressive little appetizers for a dinner party.

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Chinese-Style Portobello Mushroom Buns

Makes 6 to 8 buns

6 to 8 ounces portabella mushrooms1 package Chinese steamed buns (found in the refrigerator or freezer sections of Asian markets)1 tablespoon vegetable oil3 tablespoons Chinese rice wine or dry sherry2 tablespoons soy sauce1 tablespoon hoisin sauce1/4 cup water1 to 2 scallions, shredded1 handful peanuts, finely choppedClean the portobello mushroom caps with a slightly damp towel. Remove the stems and slice the caps to 3/4 inch thick.Heat the vegetable oil in a wok or large skillet over medium heat. Sear the mushroom slices for about 1 minute on each side, being careful to no break each slice.Add the rice wine, soy sauce, hoisin sauce, and water. Allow the mushrooms to cook for 4 to 5 minutes, until softened, adding more water if the pan gets too dry in the middle of the cooking. (Though the liquid should be absorbed by the mushrooms or evaporated by the end of the 5 minutes, leaving little or no sauce.)Meanwhile, steam the buns according to the instructions on the package, either in a steamer or in the microwave.Assemble the buns by putting 3 portobello slices in each bun and garnishing with shredded scallions and peanuts. Serve warm.

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More vegetarian Chinese appetizers to try:

dsfa

Tagged as: Appetizers, Recipes, Snacks, Vegetarian

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Clay Pot Chicken with Mushroom (冬菇滑鸡煲)

Clay Pot Chicken with Mushroom pictures (1 of 5)

Recently, my friend told me that I should be sharing more everyday recipes on Rasa Malaysia—meaning homey recipes that can be served on a constant basis. Truth be told, I cook and eat mostly everyday dishes at home. I mean, blog aside, most of the recipes I make are humble, everyday dishes that you will want to eat over and over again, without ever getting bored. Clay pot chicken with mushroom is one of them. I don’t know why it has taken me this long to share this wonderful recipe; I guess the notion that it is not that visually appealing is the main reason.

Anyway, during winter months, I use my clay pot almost once a week. I have so many recipes that can be easily prepared in a clay pot, for examples: Taiwanese 3-Cup Chicken, Cantonese Beef Stew, Malaysian Yong Tow Foo, Curry Fish Head, Bak Kut Teh, pork belly in soy sauce, and braised pork ribs with daikon. Clay pot is without a doubt one of my favorite kitchen utensils. The thought of something stewing, braising, and simmering in this kitchenware is enough to stir up my appetite.

Clay pot chicken with mushroom is a very versatile dish. You can throw in extra ingredients to dress up this humble dish—carrot, daikon, onion, or even Cantonese lap cheong (sausage).  Either way, the taste is remarkable and the sauce is great with a bowl of soft, fluffy steamed rice.

(Click Page 2 for the Clay Pot Chicken with Mushroom Recipe)

Pages: 1 2

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Maruchan Ramen, Chicken Mushroom, 3-Ounce Packages (Pack of 24)

You may further reduce the sodium level by simply using less of the seasoning packet. qualtiy guaranteed..

Price: $6.96

Click here to buy from Amazon

Ancient mushroom models, plus a recipe for oven-steamed mushrooms

In this month’s Japan Times food column, I write about the varieties of mushrooms available in Japan. It has a recipe for mushroom rice in there too - one of my favorite recipes for fall, for which I have a few variations (a couple of them are on this site, i.e. here and here.

One of the things I talk about in the article is the mysterious mushroom-shaped clay objects that have been found from prehistoric excavation sites in northern Japan. Here’s a picture of some of these mushroom-shaped clay objects, pilfered from the Chiba Prefectural Museum website. Aren’t they amazingly lifelike?

As I wrote in the article, they are generally thought to be made as visual aids to mushroom hunting - very lifelike models of edible mushrooms that people carried around in the forests, just like modern day mushroom hunters carry photographic field guides with them. It’s really fun to imagine people thousands of years ago packing up a selection of these clay mushrooms, perhaps with a basket and a little knife or something too, as they went foraging. I wonder how people in other regions tackled the problem of sticking to safe mushrooms in the days before illustrated manuals?

Whenever I go back to Japan, it really strikes me that while you can get basically any kind of fruit or vegetable, the ones that are inexpensive, and therefore most commonly used, differ a lot from the same in Europe (at least the parts I’m familiar with) or the U.S. Mushrooms are no exception. In Japan, shiitake, enoki, shimeji and maitake mushooms are quite inexpensive, while western button mushrooms are way more pricey. When I do a European style mushroom pasta with butter and garlic and wine and so on in Japan, I often use shimeji or maitake (shiitake have a too-specific aroma to me) instead of button mushrooms. (Matsutake of course are in another strosphere.)

The selection of mushrooms here in southern France is very different of course. We can, in season, get the most gorgeous chantarelles or pleurotus (oyster mushrooms) and so on at pretty fair prices. And of course there are truffles - very expensive still, but a lot cheaper than elsewhere. Here’s a mound of wild mushrooms being sold at a local market. A bear to clean, since they have bits of leaves and plenty of dirty in them, but so worth it.

This super-easy recipe can be made with a mixture of any kind of mushrooms you can get, even plain old button mushrooms, though the more wild-type mushrooms you can use the better. Baking times vary according to how big your mushrooms are, but range from around 20-30 minutes. In Japan I would use a mixture of fresh shiitake, shimeji and enoki, and here in France I’d use boletus, chantarelles and chestnut mushrooms if I can.

Preheat the oven to 180°C / 360°F.

For each serving, use a good big handful of cleaned mushrooms. If the mushrooms are very large or thick (e.g. if you’re using trumpet mushrooms or eringi*), slice them lengthwise or shred them. Small or thin mushrooms can be used whole.

Spread the mushrooms out on a piece of foil or ovenproof parchment paper. Sprinkle with about 1 tablespoon of sake and 1 to 2 tablespoons of soy sauce. (If you can’t use sake, leave it out, though you will miss out a bit on taste.) You can also add a little grated ginger if you like.

Fold the foil over and seal the edges well. Put the foil packets in the oven on a baking sheet an bake for around 20 to 30 minute, depending on the size of your mushrooms.

Open the foil carefully since it will be very hot! Serve with some kaposu or sudachi wedges, if you’re in Japan (or can get a hold of these Japanese citrus fruits) or lemon or lime wedges. To make it richer, add a pat of butter to the still-hot mushrooms. Eat with plain rice, mixed into buttered pasta.

[*I am not a big fan of eringi or trumpet mushrooms. They have even less flavor to me than button mushrooms. They are a very recent introduction to Japan by the way, having only been available there since the ’90s, and they are inexplicably popular…perhaps because they look so impressive.]

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MSG Salt & Mushroom Seasoning: Instant Flavor Fixes?

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July 29, 2011MSG Salt & Mushroom Seasoning: Instant Flavor Fixes?

Months ago while having lunch at a Korean restaurant in Oakland, California, I noticed some skinny long crystals in a container of salt at the table. It was MSG mixed with salt. I asked my lunch companion, Linda (a Korea-born American) about the seasoning combination. Her response was, “Eh, there’s MSG in lots of Korean food. It’s everywhere.”

Then I received several care packages from Yun Ho Rhee, a Seoul-based friend and frequent visitor to this site. Yun Ho was traveling to the U.S. and volunteered to pick up some Korean ingredients that he thought I’d find interesting. “Have you had MSG salt? It’s kind of good,” he remarked in an email. Yun Ho uses regular salt too.

I’m not one to use chemically produced MSG in my cooking. Naturally-occurring glutamates can be found in ingredients such as soy sauce, fish sauce, ripe tomato, dried kelp (kombu), and dried shiitake mushroom, for example. But heck, Yun Ho had tucked a bag of the white granules into one of his care packages and I had to try it out. I found it to be tasty on its own, rather savory sweet.

There was only Korean Hangul (above, left) characters on the plastic packaging and Yun Ho explained that the Korean MSG salt was comprised of 90% salt and 10% MSG. Made by Daesang in Korea, the salt is coated with MSG. At the Oakland restaurant, regular salt was simply mixed with regular MSG.

The funny thing about both of the Korean MSG salts was that I didn’t taste the saltiness when I sprinkled them onto foods. They had a subtle effect on food. I kept putting more on, perhaps because of the effect of the MSG, or because the salt just wasn’t as salty as I am used to. We train our palates to react in certain ways over time.

I found myself using more of the MSG salt when I used it during the cooking process. It’s probably better as a finishing salt for sprinkling on right before serving or at the table for guests to help themselves.

Using the Korean salt led me to pick up a bag of Taiwanese Mushroom Seasoning (above, right), sold at Chinese and Southeast Asian markets. Manufacturer Po Lo Ku Trading touts the seasoning as a substitute for MSG and chicken essence, which many people use in their cooking. “No salt or monosodium glutamate is needed with this product is used,” it claims. There’s Chinese, English, and Vietnamese language on the packaging, signaling that they market to a broad audience of cooks.

The mushroom “MSG” is made of mushroom powder, salt, mushroom extract, calcium powder, and B (Vitamin B?). Whereas the white grains of MSG salt looks just like salt, the beige grains of mushroom seasoning remind me of malt powder but the flavor is nothing like it!

I’ve had the mushroom MSG in the cupboard for months and every once in a while, when I’m making a quick noodle soup in which no broth is used, I’ll add some of the mushroom seasoning to the water (it usually contains some sautéed onion and other vegetables).

The effect is remarkably good, better than the asparagus-based fake MSG that I wrote about earlier. You sense that it’s not full of the chicken-y goodness of a long-simmered broth. Hey, it’s a semi-homemade way to cook. For example, I often have dried Chinese egg noodles on hand for a fast meal. The noodles are ‘instant’ but they don’t come with ‘flavoring’ packages, which basically contain MSG, salt, and sugar. My work around is the mushroom seasoning. The drawback is that the stuff comes in 500g (17 ounce) bags, which is a lot to use. Thank god, the manufacturer says that the seasoning lasts for 3 years!

Because I had so much, I gave some to my mom, who uses a touch of MSG in her food. She looked at the white and beige seasonings with skepticism. Hopefully, she’ll give them a whirl but she’s a diehard traditionalist. Just the old-fashioned MSG, please!

As for me, I like both of these flavor-enhancing seasonings but they won’t become go-to seasonings in my pantry. They are interesting and fun to try, however, as it’s good to understand how other people cook and flavor their food.

Any experience with Korean MSG salt or Taiwanese mushroom seasoning? Share them below.

Related posts:

MSG, Fake MSG & Umami: How bad is MSG and what is umami?Chile Salt for Fruit and Veggies (Bot Muoi Ot) ¦ ? ¦Posted in Asian Food Culture, Asian Ingredients | Permalink

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Very informative post. I'm interested in checking out the mushroom msg. I enjoy the flavor that MSG adds, but I'm sensitive to it - it leaves that unpleasant thirsty after feeling in my mouth.

Posted by:Madeline |July 29, 2011 at 12:29 PM

HI,

I am a Korean-American (born in Korea but lived in the US for 25 years) foodie in LA. I recently discovered Mushroom MSG through a u-tube post teaching how to make Gia-ya. I used in in my spring rolls first and it added that Umami taste. Then I started using it on my Korean Kimchi Soups, Tofu Soups and sea food stews that we called Jchi-gae. It is better than using Hondashi which is another form of MSG that is used in Japanese cooking. I feel it does not have that side effect of puffiness and drowsiness that I get when I eat MSG. THe most of Korean restaurants in K town in LA use MSG although they claim they don't. I have a bad reaction to it so I know. But the mushroom MSG tent to cause no reaction and it adds the extra flavor that we are seeking in many of the Asian recipes.

I just want to thank you for writing a wonderful book on Dumplings. I have tried a couple recipes and so far it has been delicious. I am going to write you again after I try more recipes from you book.

Posted by:saeyoung vu |July 30, 2011 at 11:35 AM

Interesting that you bring this up today. I was shopping at my local Korean supermarket yesterday and I saw something called "Flavor Salt". The packaging was actually really gorgeous, that's what caught my eye.

I don't have issues with MSG, so next time I'm there I may pick up a bag.

Posted by:Jennifer |July 30, 2011 at 04:59 PM

Saeyoung: Thanks for the low-down on K-town restaurants using MSG, despite their claims. I agree that the Mushroom Seasoning is a nice substitute for Hondashi in chigae. I've recently found hondashi that contains no MSG and will write about it soon. I often make dashi from scratch and keep it in the fridge for several days to use whenever I need it. But I realize that some times you just need a quick (and when possible, natural) source for umami.

Posted by:Andrea Nguyen |July 31, 2011 at 11:48 AM

Jennifer: I bet that "Flavor Salt" was Korean MSG salt. It is kinda crazy good. Salt is in these days but interesting salts from Asia don't get enough play. Glad you're checking it out!

Posted by:Andrea Nguyen |July 31, 2011 at 11:50 AM

P.S... Saeyoung: Thank you for the kind words on the Asian Dumplings cookbook! I'm delighted that it's part of your kitchen.:)

Posted by:Andrea Nguyen |July 31, 2011 at 11:51 AM

Hi Andrea - I love that mushroom MSG powder! I use it to add depth to vegetarian dishes where I have to forego fish sauce. I've also used it to enhance bland restaurant stir fry noodles. An excellent condiment. There's another product called Taste #5 Umami Paste, which is largely mushroom based (with other 'umami' contributors as well) -- I've been thinking about picking up a tube to see how it compares to the mushroom powder (the powder is significantly more economical, though!).

Posted by:Oanh |July 31, 2011 at 02:39 PM

Hi Oanh: Thanks for the tips on using the Mushroom 'MSG' especially for vegetarian fare. I imagine that gluten-free people could use it too. I'll have to look for the Umami Paste!

Posted by:Andrea Nguyen |August 02, 2011 at 11:59 AM

Hi Andrea, as you pointed out MSG salt is usually used to season food almost at the final stage of cooking. Many of the restaurants abuse the use of MSG since it brings out "extra flavor" instantly. I too am very reactive to MSG abuses as I get a bad migraine every time a restaurant overuses MSG. If MSG is used in moderation, it is a very good flavor enhancer. This is why I use MSG Salt because the content of MSG salt only has 10% MSG, a lot less than what restaurants use in their foods.

If you check the ingredients of most of the snack foods such as Doritos, they too use MSG but you don't hear many people complaining about side effects of MSG after eating Doritos. Hence, it is the abusive use of MSG that people are having problems with.

If you are allergic to even a hint of MSG, Many Korean households now make natural seasonings by milling dried anchovies, dried shiitake mushrooms, konbu (sea kelp)and dried mussels and use this powder to flavor soups and chigae. These seasonings should now be available commerically in Korean markets since they have been out in the market for several years here in Korea.

Posted by:Yun Ho Rhee |August 03, 2011 at 08:29 AM

Aah, I always seem to forget an ingredient when I post a recipe on your blog...Dried Shrimp is also milled with above ingredients.

Posted by:Yun Ho Rhee |August 03, 2011 at 09:55 AM

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