Prep 5 mins
Cook 30 mins
Delicious way to reconstitute dried shitake mushrooms for use in your recipes. A Japanese friend showed me how to make these a few months ago - they are moist and flavorful, you would never guess they started out dried. She used it to top a sushi salad, but they are also delicious alone. The broth makes a lovely soup too.
- 1 cup dried shiitake mushroom
- 1 teaspoon dashi powder
- 1⁄4 cup mirin
- 2 tablespoons sake
- 4 tablespoons sugar
- soy sauce
- Soak the shitake mushrooms in water according to package directions to hydrate.
- In a small saucepan, cover the mushrooms with water. Add in the dashi, mirin, sake, sugar, and soy sauce. Bring to a boil. Reduce heat and simmer 20-30 minutes.
- When the mushrooms are tender, remove from soup and slice to use in your recipe. You can also make a decent soup out of the leftover broth by leaving in some sliced mushrooms, and adding a bit of diced tofu, etc. as you would with a miso soup.
Now that I have learned to make these this way, I will never go back! The mushrooms turn out perfect, with a very good flavor. Thanks for sharing this recipe. Made for ZWT6.