Recipe of Umami Taste Potatoes with Shiitake Powder and Lots of Cilantro in 30 Minutes for Young Wife

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, umami taste potatoes with shiitake powder and lots of cilantro. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Umami Taste Potatoes with Shiitake Powder and Lots of Cilantro is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Umami Taste Potatoes with Shiitake Powder and Lots of Cilantro is something which I have loved my whole life.

Great recipe for Umami Taste Potatoes with Shiitake Powder and Lots of Cilantro. This recipe is vegan and gluten free! Pairing with cilantro is an unusual combination!

To get started with this particular recipe, we must prepare a few components. You can have umami taste potatoes with shiitake powder and lots of cilantro using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Umami Taste Potatoes with Shiitake Powder and Lots of Cilantro:

1. Get 1 Tbsp grated dried Shiitake (Shiitake powder)
2. Make ready 4 potatoes
3. Make ready 2 bunches cilantro
4. Make ready 2 Tbsp kabocha seeds (or cashew nuts)
5. Make ready 1 scant tsp salt
6. Take 2 Tbsp olive oil (or vegetable oil)
7. Take 2 cloves garlic (minced)
8. Get to taste Black pepper

This recipe is vegan and gluten-free! Pairing with cilantro is an unusual combination! These Umami taste potatoes have a fluffy texture and sweet, buttery taste. See recipes for Umami Taste Potatoes with Shiitake Powder and Lots of Cilantro too.

Steps to make Umami Taste Potatoes with Shiitake Powder and Lots of Cilantro:

1. Grate the dried Shiitake on a grater.
2. Cut the cilantro into about 2 cm lengths. Mince the garlic.
3. Cut the potatoes into wedges, wrap in plastic, and microwave 6oow for 4 minutes.
4. Add oil to a frying pan and sauté the garlic until fragrant.
5. Add the potatoes, Shiitake powder, kabocha seeds, and salt to the pan and sauté on medium heat.
6. When the potatoes get crispy, add the stem pieces of the cilantro and sauté briefly. *Taste at this point and add more salt if needed.
7. Add the leaves of the cilantro last and briefly sauté, mixing everything together.
8. Plate and top with black pepper to taste.

This fried rice packed with the Umami taste of Shiitake, baby sardines, and eggs can be prepared in no time!! The drying and rehydrating process of Shiitake produces "Guanylate,. Flip potato halves right-side up and sprinkle some minced shallot into each. Top each potato skin with a dollop of sour cream, about a tablespoon of crumbled bacon OR shiitake bacon bits, some minced chives, a shot of hot sauce, and a bit of flaky sea salt. Interestingly enough, the body actually has these mechanisms for taste identification as a survival skill.

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