Dried shiitake mushrooms stewed
It is seasoned with soy sauce and sugar, so it can be stored for about a week. Place in a bottle or something and store in the fridge so that it doesn't get too exposed to air. It's very convenient because it can be used for thin slices and sprinkled on sushi.
How to make it
1
Cut off the shiitake mushroom stones that have been returned overnight in water with scissors or something similar.
2
Add dried shiitake mushrooms, shiitake mushroom soak soup, and <A> seasonings to mix well, then remove them with aluminum foil, cover, and simmer over medium heat.
3
Simmer for about 10 minutes, remove the lid, remove it from the heat, and let it cool for about 5 minutes. Reheat and place the lid on and simmer. Repeat this boiling and cooling process three more times.
4
Once the flavor has soaked into the shiitake mushrooms, add 1 tablespoon of dark soy sauce to finish off.
material
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Dried Shiitake mushrooms
- 20 pieces
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Dried Shiitake mushrooms
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- Dried shiitake mushroom refill soup
- 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
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