Umami Bomb Powder
28
servings15
minutes0
minutes1
kcal.16
grams.16
grams0
grams0
gramsUmami is the “fifth flavor” or “savory”. Though we have taste receptors, it doesn’t really have a taste. But when added to another food, it really ramps up the flavor. This recipe leverages multiple ingredients that contain natural glutamates, so you are essentially making a natural MSG.
This powder is wonderful for making “smash burgers” or can be used as a rub on steaks or ribs. It can really enhance the flavors of soups, stews, sauces or gravies. You can even sprinkle it on roasted veggies.
See the notes below for information on serving amounts and an explanation of the nutritional info.
Ingredients
1 oz dried shiitake mushrooms (28g)
1 oz dried kombu seaweed (28g)
1 packet bonito flakes (2g) *see note
- Optional flavor boosting ingredients
1 TB Worcestershire powder (10g)
2 tsp beef broth base powder (5g)
Directions
- Use a coffee grinder or spice grinder to grind the mushrooms, seaweed and bonito flakes into a powder then combine in a bowl or other receptacle of your choosing.
- Sift the powder through a mesh sieve to get any larger bits (especially the mushrooms). Run these larger bits through the spice grinder again, shaking until you don’t hear any little bits rattling around. Sift again. You may still have bits like coarse ground black pepper, and that’s fine. Mix all powder together.
- Optional: add the Worcestershire powder and/or beef broth powder to your umami powder and whisk together. *see note
- Store in an airtight container, ideally with a desiccant packet to keep the powder dry.
- If making burgers, I recommend 1/2 TB per pound of ground beef (or 1TB per kilogram). For any other application, such as a steak rub or added to a sauce or soup, I recommend starting with 1/4 tsp. You can always add more.
Recipe Video
Notes
- I calculated the macronutrients based on making four quarter pound burgers, or about 3/8 tsp per serving, and based the macros on using ALL FIVE ingredients. If you only use the first 3 ingredients, the nutritional impact is essentially zero (servings would go down to 22)
- Though the Worcestershire powder and beef broth base powder both contain maltodextrin, the quantity is small enough that they only have about .1g of carb impact per serving.
- Bonito flakes are sometimes called katsuobushi. You can search for it under either name.
thank you for this excellent idea, I am going to use it for many recipes
I know you have always said we can leave a comment for the recipe but this is the first time I’ve scrolled down far enough to see the Comment Section – which reminded me to do so.
Thx for the updated vid on the umami powder.
Thanks for the comment. 🙂
This is an expensive undertaking. Those living on Social Security woud find it very difficult. I do understand umami, and I buld that carefully for my soups. One can cut the cost with some substitutes if they have the proper equipment, such as a dehydrator. Drying mushrooms could not be simpler. Try growing them! I am told it is very easy. Use bottled Worcestershire sauce. I don’t know about any substitutes for the bonito or kombu. Because I detest any kind of fish oil, I wold probably be averse to buying bonito at all. I loathe fish of any kind! (I know – don’t go there, please.) However, beef and chicken base occupy a permanent place in my refrigerator always. I like the Members Mark brand from Sam’s Club. Use the herbs you like. Add hot spice if you like. Make it yur own. Discover what goes best with beef, or chicken. They are far superior to buying beef or chicken stock in a carton. Broth on demand! Originality encouraged! See what your family likes.. Beginning today, I am going to buld a better burger with your ideas and buld on my own preferences, which I think is what yu do yurself, Steve. Thank you for pushing my envelope open a little further. I may be 83, but it isn’t too old to learn something new! Keto is working well for us. I have lost 40 pounds with your help. No Ozempic, either! 😁❤️
Thanks for the recipe. I will be using all of the ingredients you list when I make it. I am looking forward to that “extra” umami boost!