Dried shiitake mushrooms stewed
It is seasoned heavily with soy sauce and sugar, so it can be stored for about a week. Store it in a jar in the refrigerator, avoiding exposure to air. It is also very convenient as it can be sliced thinly and used for chirashi sushi
How to make it
1
After soaking the shiitake mushrooms in water overnight, cut off the stems with scissors
2
Add the dried shiitake mushrooms, the soaking water, and the seasonings in (A) to a pot, mix well, cover with aluminum foil, and simmer over medium heat
3
After boiling for about 10 minutes, remove the lid, remove from the heat and let cool for about 5 minutes. Return to the heat, cover again and simmer. Repeat this boiling and cooling process three more times
4
Once the flavor has soaked into the shiitake mushrooms, finish by adding 1 tablespoon of dark soy sauce
material
-
-
dried shiitake mushrooms
- 20 pieces
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dried shiitake mushrooms
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- Dried shiitake mushroom soaking water
- 300cc
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[A]
- Alcohol
- 2 tbsp
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- Dark soy sauce
- 2 tbsp
-
- sugar
- 1 tablespoon
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- Mirin
- 1 tablespoon
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- For finishing dark soy sauce
- 1 tablespoon
[PR]
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