Instead of the staple dashi of Japanese cuisine made from kombu and dried bonito,
you can get umami-rich soup stock from dried shiitake mushrooms and vegetables.
Replacing daikon radish with root vegetables such as carrots and burdock root makes soup with richer umami.
Umami Score of Main Ingredients in the Recipe
Glutamate : 50mg/100g
Glutamate : 10mg/100g
Dried shiitake mushrooms
Guanylate : 150mg/100g
Spring onion and daikon radish are rich in glutamate, dried shiitake mushroom is rich in guanylate. Pairing of these two ingredients provides umami synergy and makes dish tasty.
■ Ingredients（ for 2 persons ）
Let the dried shiitake mushrooms soak in a refrigerator (about 4℃). If you use hot water, enzymes will break down the umami substance guanylate.