Umami Crisp

• 份量: Makes 2 Cups

食材

½ cup (20 g) dried porcini mushrooms, roughly chopped

1 shallot, roughly diced

4 garlic cloves, finely chopped

½ cup sliced almonds

½ cup toasted white sesame seeds

1 cinnamon stick

1-2 tablespoons red pepper flakes

1 tablespoon gochugaru

1⅓ cups (320 ml) neutral oil

1 tablespoon soy sauce or tamari

2 tablespoons toasted sesame oil

2-3 teaspoons sea salt flakes (to your taste)

步驟

Place the mushrooms, shallot, garlic, almonds, sesame seeds, cinnamon stick, red pepper flakes, gochugaru and neutral oil in a saucepan and heat over medium-high heat for 1-3 minutes, until the oil starts to bubble around the edge.

Reduce the heat to medium-low and cook for 15-20 minutes, stirring occasionally, until the shallot, garlic, almonds and sesame seeds are golden and crispy. (Be watchful—the time this takes will depend upon your stovetop heat and the size of your pan, so I recommend staying close by to monitor progress. I also recommend tasting along the way.)

Strain the oil through a fine-mesh sieve set over a bowl and let the mixture cool-this will allow it to crisp up further. Set the oil aside.

When the mushroom mixture is completely cool, stir it back into the oil (including the cinnamon stick as this will continue to flavor the oil once stored) and add the soy sauce or tamari, sesame oil and sea salt flakes (I recommend starting with 2 teaspoons of salt and increasing to 3 if you want it saltier).

Store the umami crisp in a sterilized jar in the fridge for up to 3 months.

筆記

From: ‘Tenderheart’ by Hetty Lui McKinnon