Recipe of Ultimate Delicious Caponata with Shiitake Powder

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The ingredients needed to make Delicious Caponata with Shiitake Powder:

1. Get 4 eggplants (280 grams)
2. Take 1/2 onion (100 grams)
3. Get 1 yellow bell pepper (150 grams)
4. Take 1/2 stalk celery (50 grams)
5. Make ready 8 shishito peppers (40 grams)
6. Make ready 1 clove garlic (minced)
7. Make ready 6 Tbsp olive oil
8. Prepare 1 can tomatoes (whole)
9. Take 1 Tbsp capers
10. Take 5 green olives
11. Prepare 1 Tbsp pine nuts
12. Get 1 Tbsp raisins (rehydrated in water)
13. Get 2 tsp white sugar
14. Take 2 Tbsp white wine vinegar
15. Make ready 1 Tbsp soy sauce
16. Prepare to taste Salt and pepper
17. Make ready Basil leaves to taste
18. Make ready 1 Tbsp Shiitake powder

Packed with extra-virgin olive oil, raisins, pine nuts, herbs, vinegar, sugar, and a slew of other ingredients, it's. Takii Umami Powder is made from shiitake mushrooms and is the key to unlocking the fifth taste. Takii umami powder has joined an exclusive club of indispensable ingredients. A very small quantity adds a significant and very delicious dimension to stocks and sauces.

Instructions to make Delicious Caponata with Shiitake Powder:

1. Chop the eggplants, onion, bell pepper, and celery into small cubes. Chop off the hard tops of the shishito peppers and cut them into pieces the same size as the other vegetables.
2. Cut the green olives into thin slices and lightly roast the pine nuts.
3. Head the olive oil and garlic in a pot until fragrant, then add the chopped eggplant.
4. When the skins turn vivid and soften, add the onion, bell pepper, celery, and Shishito peppers and sauté everything together.
5. Add the Shiitake powder, mix, cover, reduce heat to low, and simmer and steam for 10 minutes.
6. Crush and add the canned tomatoes, followed by the olives, raisins, pine nuts, sugar, white wine vinegar, and soy sauce, return the lid, and simmer for 10 minutes.
7. Season with salt and pepper, serve, and garnish with basil leaves.

Takii umami powder has joined an exclusive club of indispensable ingredients. A very small quantity adds a significant and very delicious dimension to stocks and sauces. Caponata is yet another a wonderful example of cucina povera - simple, frugal cooking… the cornerstone of almost everything I make. I love Caponata a dish that as you say should not be rushed but will pay you fourfold for your patience. Caponata is a delicious Sicilian eggplant salad with creamy caramelized eggplant, crisp celery and a savory sweet and sour flavor from the tomatoes and vinegar.

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