shiitake | beach house kitchen

Konichiwa and greetings! Here we have a lovely Japanese dish to tickle your taste buds; the ingredients are subtle and revitalising, perfect for a light spring lunch, also great chilled as a noodle salad.

We have paid a visit to our brilliant little Asian supermarket in Bangor recently and stocked up on the staples for tasty Japanese and Chinese fare. Noodles are of course a mainstay here, but the dried kelp is something not so easy to find, but well worth getting hold of.

Dried kelp adds a strong vegetal flavour to soups and stocks and, along with the mirin, really makes this salad tick and fizz with flavour. The jerusalem artichokes add nice crunch and sweetness and are plentiful in our area of Wales at the moment. Think of them as a water chestnut substitute of Welsh origin.

The rest of the flavours found here are classically Japanese and the sauce is vaguely Teriyaki. I had a friend as a child, Kenji, and my first most amazing cooking experience (I’ve only remembered this because of this dish, how cool is that!) was at his house with his Mum. We had to cook in front of our school class, I have no idea why, so I went around Kenji’s house one Sunday and we got straight into the kitchen and whipped up a Teriyaki Noodles as I recall. I remember it being another world of flavour’s and techniques and like absolutely nothing I’d seen before or tasted before. The way Kenji’s Mum approached cooking was so different. I was then a major Japanese food fan, 10 years old, and still am to this day.

The dish would be best garnished with some toasted sesame seeds, but we seem to have ran out! We finished it with some dried sea salad, but you can hardly see it on the pics, but it’s there and the flavour is wonderfully oceanic and salty. Sea salad is very similar to seaweed, which would also make a great topping here. Anything edible, green and living in the sea is bound to be amazing for you and taste like seaside rocks (you know that flavour!).

THE LAND OF MUSHROOMS

In this part of Wales we are blessed with the finest grower of shiitake and other mushroom varities in the UK, The Mushroom Garden. Being nice and damp and misty, Wales in the perfect place for mushroom cultivation and their shiitake’s and mushrooms in general are some of the finest I’ve tasted. I have been trying to track down a hedgehog mushroom for a while now, they are elusive little critters! The Mushroom Garden are also doing an ‘Umami’ seasoning, which sounds interesting and will be sprinkled on things in the BHK very soon. It’s great to have such wonderful, passionate producers locally.

Here in North Wales, good Japanese food is quite rare, homegrown is best. This salad turned out very well and I’d hope Kenji’s Mum would be happy with my progress!

Sayonara & Peacex

Makes two decent bowls.

The Bits

15og shiitake mushrooms

6 medium jerusalem artichokes (sliced into 1cm discs)

2 spring onion (finely chopped)

1/2 teas chilli flakes

1 tbs minced ginger

1 cup of dried kelp

150g fine wheat noodles

2 tbs light soya sauce

2 teas rice vinegar

1 tbs sesame oil

2 tbs mirin

1 cup noodle/ kelp cooking broth

1 teas brown sugar (if needed)

2 teas cooking oil

Garnish

Sprinkle dried sea salad/ sea weed, chopped fresh coriander, toasted sesame seeds

Do It

In a saucepan, warm 2 teas of oil and fry your shiitake for a few minutes then add your artichokes and ginger, fry for five minutes and add your vinegar first (allow it to evaporate a little) then add chilli, sesame oil, soya sauce and mirin. Keep your eye on the mushrooms, shiitake will absorb alot of liquid and can go a little soggy. They will release this liquid after a few minutes more of cooking.

Continue to cook on a high heat and reduce the sauce a little, check seasoning, it may need a little more sugar. Cover and keep warm.

Have some boiling water ready in another sauce pan, pop in your kelp and cook for 3 minutes, then add your fine noodles and cook for a minute. That’s all it should take. Seive the noodles and kelp and keep the stock. Run under cold water to cool the noodles down. This salad is best served warm. Reserve any leftover stock for other soups and stews, even freeze it, the flavour is well worth it.

Add your noodles to your mushroom mix and pop in your spring onions. Stir gently together, combine well.

Shiitake, Sesame and Kelp Noodles

Serve

In warm bowls with chopsticks, extra mirin and soya sauce available. Make sure everyone gets a decent amount of mushroom and artichoke, they tend to sink to the the bottom. Sprinkle on your toppings and enjoy.

We Love It!

Full of the flavours of classic Japanese cuisine and is nice and easy to get together and great served hot or cold. Great quick bite material and something that keeps nicely.

Foodie Fact

Shiitake Mushrooms (or Wood Mushroom in Japanese) have been used by the Chinese for over 6,000 years medicinally and are burting with health giving properties. Brilliant for voth the immune and cardiovascular system, the Shiitake is also full of iron.

Although the Shiitake may seem like an iconic Japanese ingredient, China now produces 80% of the worlds Shiitakes. No great surprises there though.

All this nutrition talk is all well and good, but the best way to feel healthy, is to feel healthy! Enjoy your cookingx

The ideal warming dish as the nights are drawing in and theres a winter chill starting in the air. Autumn is here and that means it’s time for blockbuster risottos.

I love Italian food, but have never been to Italy. I have been fortunate to have met and cooked with quite a few Italians in the past and can safely say that they are the most pedantic and fussy cooks/ eaters in the world. Everything is how ‘mama made it’ or its no good at all. They are critical of the slightest detail and in this way, great to cook for and with. If you can get an Italian excited about your food, you are doing something very right!

A luxurious risotto for me is a taste of food perfection. The balance of fresh produce, richness and a hint of wine represents all that is amazing in Italian food (not to mention the large hunk of pungent cheese). They of course take it seriously, its seriously good food. Our new chef at work lived and worked in Modena for years and to see him make risotto is to see a true craftsman at work, he gives it such care and dedication. I hope this recipe reflects this passion. I’ve gone for only the finest of local produce and a brilliant wine. All the elements must be selected with equal care, otherwise the risotto will not be a true expression of food heaven.

These Nantmor Shiitakes (Shii – Tree, Take – Mushroom) from the Mushroom Garden are the real highlight in this dish. They’re my kind of mushroom; pungent, meaty and damn pretty too, adding amazing flavour to anything they touch. They are grown on Welsh Oak in the small village of Nantmor, by a local chap named Cynan. The Mushroom Garden now supplies many top restaurants around Britain as mushrooms actually thrive in the mist and damp of Wales. Whenever I find a good mushroom, I always think ‘risotto’, so classic and so good. Due to the Shiitakes being so precious and a little costly, we added some chestnut mushrooms to add a different texture and ensure that we had loads of lovely mushrooms in the risotto.

The Beach House additions is brown rice. I know its not technically a risotto, but humour us! The results are delicious. Vegan parmesan is out there, Violife make an incredible version. Very much like the real thing, we’d recommend seeking some out. Especially for risotto!

Nantlle Shiitake

The brown rice is not as starchy as the proper risotto rice, but we are willing to make that sacrifice. We like the nutty flavour of brown rice. Try and get some really funky organic rice if you can, rough stuff with chaff, good for the belly and you’re guaranteed more flavour.

WELSH WINE!

We bought a wonderful bottle of southern French rose from the local family ran vineyard Pant Du, set in the beautiful Nantlle Valley. Yes, you heard us right, they are growing wine in these parts. Brave souls indeed. The Pant Du Winery has now opened a small cafe and wine shop, Jane and I visit regularly for tea and to soak in the stunning views and happy family vibes.

The wine on sale are from small pockets of Europe, a really interesting selection. This rose was a deep pink beauty. This year at Pant Du has unfortunately been a less than prosperous growing season, but they will still make a few bottles of their German varieties. So a glass of our Costiere de Nimes was sacrificed to the risotto. Really, we should only cook risotto with wine that we would enjoy drinking, it makes a difference to the delicate balance of flavours.

I plundered the herb garden for our herbs; sage, rosemary, oregano and thyme. A brilliant combination, we are so lucky that they thrive in our hedges. Unlike our tomatoes, they seem to like the grey conditions. The courgette came from the farm and they are abundant and delicious at the moment. I couldn’t resist a little more greenery in there.

I think we’re ready for the fun bit now, let’s get cooking!

Beauty Herb

The Bits

Olive oil (for frying)

1 big white onion (finely sliced)

4 cloves garlic (crushed)

2 cups of organic brown rice (roughly 1 cup per person)

1 cup Shiitake mushrooms

1 cup other mushrooms (preferably something like a chestnut)

1 smallish courgette (chopped into small cubes)

2 big handfuls of Violife parmesan cheese (finely grated)

1 glass of decent wine

1 tbs of each fresh sage, thyme, rosemary, oregano (chopped)

1.5 ltr good veg stock

Glugs of Extra Virgin Olive Oil (optional, for added richness at the end)

Do It

You need to be a bit organised with a risotto, have hot stock ready and all your ingredients to hand, things can happen quickly here and timing is everything.

Boil the kettle and make some nice veg. stock, 1.5 ltr should be enough, if you are super cook, you’ll probably make your own stock from scratch. Have a good bottle of wine open and preferably a glass poured for yourself, all that stirring is thirsty work.

Pre-soak your shiitake mushrooms for an hour or so prior to cooking and have all your bits chopped and ready. The key to a good risotto is to never leave its side, keep stirring and giving it love. You will see the difference in the end.

Getting things organised

Begin by gently frying off your onion in a thick bottomed large saucepan, keep them moving, you want them to go glassy but not browned. Once they are getting there, add you garlic and in this case, your courgette and mushrooms (try not to break them up).

Cook for a couple of minutes on a medium heat, stirring all the time, then add your rice. Keep stirring and giving the rice a thorough coating of oil. The pan should be nice and hot, add your glass of vino, which should immediately sizzle and evaporate, being absorbed nicely by the hot rice and meaty mushrooms.

Sweet simmering

Now for some serious, steady stirring action. With a good wooden spoon or a spatula, keep going at it, adding your hot stock one ladleful at a time (we put the mushroom soak juices into the stock), this will loosen any starch from the rice and create a lovely smooth texture. Once the stock has evaporated and the rice is hissing slightly, its time for another ladleful.

The rice should take around 15-20 minutes to cook, you want it ‘al dente’. Just before the rice is cooked (try some between your teeth, it should not be chalky, but still firm in the middle) take it off the heat and stir in your cheese and if you like, glug of nice olive oil and season with sea salt and fresh pepper. This is where the real richness kicks in. Put a lid on and leave for 5 minutes to come together.

Stirring in the Shiitakes

Add a little more stock to thin it out if needed. Risotto must be served and eaten almost immediately. It’s perfect, when its perfect, not afterwards. Your risotto should be liquid, but not liquid enough so that it seeps out around the edges, all should be perfectly combined and blended together, with the rice cooked but not stuck together. Its a fine art! But one well worth mastering.

Serve

Pronto! Hot flat bowls are best. We topped ours with some runner beans from garden, a little more herb.

We Love It!

Risottos are one of my most satisfying dishes. I love cooking them and eating them equally. They are normally eaten in Italy as a first dish but I cannot imagine that, I like it centre stage. Cooking rice is something that the Italians have perfected. Grazie Mille!x

Foodie Fact

Shiitakes are re-knowned for their health giving properties, in Japan especially, they believe the Shiitake to help fight cancer. These mushrooms also boast many medicinal and immune system boosting qualities.