Here's the actual definition of umami: "Umami is a pleasant savoury taste imparted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products."
What does that mean? It means that umami is that can't-put-a-finger-on-it-but-I-know-I-like-it taste that's not salty/sweet/spicy/sour, which is why it's commonly referred to as 'the fifth taste'. Here's a fantastic list of foods rich in umami: http://www.umamiinfo.com/umami-rich-food/
So, don't say food is an 'Umami This' or 'Umami That' unless it really contains a few ingredients known to be representative of said umami. Without further annoyance, here's a dish with a fuckton of umami:
Slutty Hoisin Sriracha Sesame Steaks
with Miso Butter and Shiitakes
Umami Ingredients: Shiitakes, Miso, Beef, Soy Sauce, Fish Sauce (So there!)
2 Ribeye Steaks (get well-marbled corn-fed steaks, grass-fed is for hippies)
1 tablespoon fish sauce
4 tablespoons butter, divided
10-15 shiitake mushrooms, stems removed
Salt and pepper to taste
2 tablespoons miso paste (yellow or red)
1 tablespoon soy sauce
2 tablespoons sesame oil
2 tablespoons sriracha
1/4 cup hoisin sauce
1 tablespoon cilantro, coarsely chopped
Give your steaks a rubdown with the fish sauce and allow to come to room temperature. Preheat your grill to high heat, make sure it's not all gross from the last time you grilled. (I grilled oysters a while back and had been drinking so I forgot to burn off the oyster ick afterward and the resulting stink/crap on the grill was naaaasty.)
In a large skillet, melt half of the butter on medium heat and add the shiitakes. Sprinkle with salt and pepper to taste. Saute, flipping them over occasionally, until browned. Turn heat to super low. You don't want to continue to cook them, just keep them warm and keep the browned butter from cooling to a solid.
Put the remaining half of the butter in a ramekin and microwave for about 20 seconds or until melted. Mix in the miso paste and set aside.
In a small bowl, stir together the soy sauce, sesame oil, sriracha and hoisin. Coat one side of the steaks with this mixture and place coated-side-down on the grill. Turn heat down to medium and put the grill lid down. Cook for 3 1/2 minutes for medium rare. Coat the other side of the steaks with the mixture and flip, cooking for 3 more minutes. (If you have to cook the steaks more than medium rare, you are a heretic and I hate you.)
Remove steaks to plates, spoon half the miso butter onto each, distribute shiitakes equally and sprinkle with cilantro.
* Miso paste can be purchased at any grocery store nowadays. If you're at a regular store, it's in the "Ethnic Foods" section.
* No, I will not give you a stove/oven variation. This dish must be grilled.
* This dish goes well with an ice-cold rose or a European-style lager.