This unique sauce/condiment is umami rich and suits almost any land or air dwelling protein.


Dried Shiitake mushroom powder, 0.5 oz/15 g.
Hondashi granules, 1 Tablespoon.
Powdered ginger, 2 teaspoons.
Soy sauce, 1 Tablespoon.
Worcestershire sauce, 1 Tablespoon.
Ketchup, 1 oz/30 ml.
Sugar, white, 2 Tablespoons.
Granulated Garlic, 1 Tablespoon/10 g.
White vinegar, 1 Tablespoon.
Harvest and clarify the Sous-Jus from the short ribs and add enough water to make 1 cup/225 ml.

Combine the ingredients listed above in a food processor or blender. Allow to cure for one hour to fully dissolve the shiitake powder.

Above: boneless short ribs in shiitake ginger glaze