Pot-au-feu of Dried Shiitake Mushrooms and Meatballs
- 30 mins
- 210 cals
- 2 servings
Shiitake mushrooms and meatballs are creating the amazing umami combination. Very easy and heartwarming dish.
- 4 dried shiitake mushrooms
- 1/4 carrot
- 1 potato
- 4 string beans
- 3.5 ounces (100g) minced pork
- 1 tbsp(s) water for soaking shiitake
- 1 tbsp(s) onions, chopped
- 3 cups water
- 1 chicken broth cube
- 1 laurel leaf
- salt and pepper
Inosinate : 230mg/100g
- Dried shiitake mushrooms
Glutamate : 1060mg/100g
Guanylate : 150mg/100g
Pork is rich in inosinate, dried shiitake mushroom is rich in glutamate and guanylate. Pairing of these two ingredients provides umami synergy and makes dish tasty.
Place the dried shiitake mushroom in a bowl with water and leave to soak.
Cut the carrots and potatoes into quarters. Cut the string beans into halves.
Put the minced pork, the water from the dried shiitake mushroom, the chopped onions, salt and pepper in a bowl and mix well. Divide them into four and shape like a ball.
In a pan, put the dried shiitake mushrooms, carrots, potatoes, water, chicken consomme cube and laurel leaf. Heat it at medium heat. When it reaches a boil, lower the heat and cook for about 15 minutes.
Add 3 and string beans. Cook for about 5 minutes until the meatball is cooked through.