a hint, Try adding small amount of dried fish
I like that and some chinese sausage ( they even have it at Costco ), chicken or shrimp .
It is expensive but a little goes a long way , can usually find it at the refrigerated ( no door section) where there are sausage and dried Louisiana fish etc.
Trust me, It is DELICIOUS---------
Here’s a recipe, if you’re interested. It’s useful because you can keep most of the ingredients on hand pretty much forever, with the exception of the cilantro and the hot pepper. And those are optional, anyway.
¾ c dried wood ears
½ clove garlic, grated
thinly sliced hot pepper
1 tsp dark vinegar
½ tsp light soy sauce
¼ tsp sugar
¼ tsp sesame oil
dash hot oil
cilantro leaves
Cook the wood ears in boiling water for 3-4 minutes. Drain and rinse under cold running water. Mix together other ingredients (except for cilantro) until the sugar dissolves. Add wood ears and marinate for 30 minutes. Top with cilantro.
Are the mushrooms easy to find?
For a deep brown, intensely flavored glaze on roast chicken or baked parts, baste with a mixture of equal parts honey, soy sauce, and toasted sesame oil.
Any store that sells Chinese stuff would have probably several options. I have no idea what I’m doing, so I get an expensive (relatively speaking) kind. So far, so good.
Yeah I like mushrooms but I dont fully understand all the types.
Preference on Japanese brands, nowadays I keep on buying Kadoya, recently they changed their bottle to plastic . I used to buy Kuki which good too, but bottle was smaller.
Thanks for your sate recipe, street food are the best, I will keep this in my safe and lock it up.
I like Kadoya, too. They also sell it in a large metal can.
I decide which by what brand has the least amount of stock on the shelf at H Mart I figure people who know more than me have chosen the more popular “right” one!
That’s what’s in my fridge too, i remember seeing they sold it in like five different sizes including very large size and there was a lot bottles missing from shelf which i took as a good sign
I have to find the name of the stuff I usually buy. I am out. It’s Japanese and 100%, not a blend like I see often around my place. Maybe I will tell you the story about how I almost burned my house down with some ribeyes.
I use it in a mix with soy sauce, rice wine vinegar, and whatever ginger/garlic/scallions are on hand as a tasty marinade for tofu, or as a dumpling dipping sauce. I never measure but definitely a tiny bit goes a long way.
Most other uses already mentioned here. Be sure to keep refrigerated