HOME Recipe Shiitake mushrooms boiled in the Netherlands

Shiitake mushrooms boiled in the Dutch

Japanese food

Vegetable side dishes

The flavor soaks in and it's delicious even when it cools down. Leave it overnight to add even more flavor to the shiitake mushrooms, making it a great dish to accompany rice or as a snack with alcohol. Using raw shiitake mushrooms gives a light taste.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Cooking time: 20 minutes

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How to make it

Make a cut on the surface of the shiitake mushroom.

Heat 2 tablespoons of salad oil in a frying pan. Add the shiitake mushrooms [1] to this and fry them over high heat.

After stir-frying it in a oily state, add bonito dashi, dark soy sauce, sugar and sake and simmer.

Once it boils, remove it with aluminum foil and cover. On the way, turn off the heat, remove the aluminum foil and let it cool for a few minutes. Repeat this warming and cooling process several times.