Recipe: Shiitake, Ginger, & Katsuobushi Otsumami (Patreon)

I wanted to share a more traditional recipe, something you very well might find in any Japanese home but not necessarily on a Youtube cooking channel (although I haven't looked, it's probably up somewhere). 

It's an otsumami, a kind of side dish that is served with the rest of the meal or even to eat slowly by itself (or with other otsumami) while drinking sake, beer, what have you.

This is a friend's recipe that I halved, because it seemed like a lot. Also, per all Japanese recipes (and all recipes, I assume) you can adjust the measurements. This is quite sweet and I cut down the sugar. But I think the point of it is to be sweet and salty and have that ginger kick, so I'm okay with this version. 

                                                             Ingredients: 

* 250 grams of fresh ginger - peeled and thinly sliced

* 250 grams of dried shiitake that you've soaked in water and thinly sliced - the                           weight is after soaking

* two handfuls of katsuobushi (I hope you can get these), those fluffy shaved                          bonito flakes 

* some cooking sake - I love this measurement, enough to circle the saucepan                           three times while pouring. If I had to guess I'd say a scant 1/4 cup

* 100-120 gram sugar (I used a little less and it was plenty sweet)

* 70 cc soy sauce 

                                                                 What to do:

1) So first boil the thinly sliced ginger for a few minutes and cool. 

2) Put the thinly sliced shiitake (I kept a little of the water used for soaking because: umami!) into a saucepan along with the cooled ginger. 

3) Add the sugar, soy sauce, and sake. Bring to a boil then reduce to low heat. Stir occasionally to make sure everything is getting cooked nicely. I used an otoshibuta (photo) which is basically a piece of tinfoil put on top of the boiling food. I think it's so that the liquid doesn't boil off too quickly and has time to permeate into the food. 

4) After a minute or two, add the two handfuls of katsuobushi and stir again breaking up clumps. 

5) Boil until the liquid disappears. Keep an eye on it, stirring occasionally.

6) Once the liquid is mostly gone you can taste it. I find it's better after it's cooled off. It's good to eat with plain white rice. Or again, booze. It is strong (sweet, salty, ginger-y) so you just eat little bites at a time. 

Okay, photos.

 Here's the sliced ginger and shiitake mushrooms.

Boiling with soy sauce, sake, and sugar.

Katsuobushi thrown in. 

Here's what I used for an otoshibuta. Let's the liquid boil out slower than without. While a lid wouldn't let any boil out. 

Here's the recipe she wrote for me, if you want to read it. Her handwriting is quite legible! This is for twice as much as I made. 

Finished! 

The End