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Mushroom teriyaki

This intensely-flavoured teriyaki is given a huge dose of umami through the use of mushrooms such as porcini and maitake. For this recipe, Luke uses Shibanuma soy sauce and aged rice vinegar.

Creation by Luke French, JÖRO*, Sheffield, United Kingdom.

Makes 1800g.

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Allergens and dietary requirements

  • Fish
  • Soy
  • Gluten
  • Pescetarian

Ingredients

1
l
soy sauce
500
g
rice vinegar
1
kg
glucose syrup
10
g
powdered dashi
20
g
mushroom broth concentrate
20
g
dried cèpes mushrooms
20
g
dried maitake

Scale recipe

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