You say yummy, we say umami
By Carol Mighton Haddix
Yumminess is one way to describe it. In fact, yummy sounds like umami when you hear it. Yummy. Umami (ooh-MA-mee). The Japanese term umami means deliciousness. It's been called the fifth taste sensation after sweet, sour, bitter and salty.
This quick dish offers two main sources of umami: Mushrooms and tamari (that milder version of soy sauce). Start with already cooked shrimp from the freezer plus already cut broccoli and sliced mushrooms, and dinner is done in 10 minutes.
This stir-fry method would work well with cooked chicken or beef strips in place of shrimp.
Canned sliced water chestnuts would add a nice crunch.
Chinese beer such as Tsingtao is a great pairing with umami foods.
Prep: 5 minutes Cook: 6 minutes Makes: 2 servings
• 2 tablespoons canola oil, plus more if needed
• 8 ounces sliced crimini mushrooms
• 3 green onions, sliced
• 1/2 cup chicken broth
• 2 tablespoons tamari
• 1 tablespoon sesame oil
• 1/4 teaspoon ground red or black pepper
• 1/2 pound cooked shrimp
• 1 cup cooked broccoli florets or green beans
• Cooked noodles or rice
1. Heat the oil in a wok or large skillet over high heat. Add mushrooms; stir-fry until lightly browned, about 3 minutes. Transfer mushrooms to a plate with slotted spoon.
2. Add more oil to wok, if needed; add onions. Stir-fry 1 minute. Add chicken broth, tamari, sesame oil and pepper; heat to a boil. Stir in shrimp, broccoli and reserved mushrooms; heat until hot, about 2 minutes. Serve over noodles.
Per serving: 367 calories, 57 percent of calories from fat, 23 g fat, 2 g saturated fat, 172 mg cholesterol, 10 g carbohydrates, 30 g protein, 1,290 mg sodium, 3 g fiber