Simmered shiitake and sweet potato recipe
"This dish offers an interesting and delicious combination of flavors. The sweet potato enhances the taste of the shiitake; the chicken broth adds depth to the dish, while the cha tsai (mustard stem) spices it up."
- Author
- Nancy Singleton Hachisu
- Prep Time
- 45 minutes
- Cooking Time
- 10 minutes
- Servings
- 6 portions
- Category
- Savoury, vegetarian, dish
Ingredients
- 6 dried donko (shiitake with thick caps), rehydrated for 30 minutes in boiling water
- 1 bok choy head, 150 g, leaves pulled outwards
- 600 g sweet potatoes, scraped, unpeeled
- 50 cl chicken stock
- 1 tsp. salt
- 1 tbsp. cha tsai (mustard stem in a Chinese marinade), cut into strips
- 2 tbsp. chopped Italian or curly parsley
Directions
- Cut sweet potatoes into 2 cm-thick pieces.
- Drain the mushrooms and reserve their soaking water. Cut off the stems and discard.
- Cut the caps into 6 mm-thick pieces. Combine chicken stock and shiitake soaking water in a Dutch oven. Add mushrooms, bok choy stems and sweet potatoes. Season with salt and cha tsai.
- Bring to a simmer over medium-high heat and cook for 7 minutes, until sweet potatoes are tender.
- Add the bok choy leaves and cook for a further 1-2 minutes.
- Transfer to a salad bowl and garnish with chopped parsley.
