Do you know that sun-dried Shiitake are a great source of Vitamin D? They also have more Umami flavour. In Melbourne where I live, imported Dried Shiitake are widely available but most commercially produced Dried Shiitake are not sun-dried. If you are after the nutritious benefit, purchase fresh Shiitake and dry them under the direct sunlight. It’s easy to do, and you will get about 1/3 of recommended daily intake of Vitamin D from only 2 Shiitake. That’s what I have heard.


4 Servings


2 cups (*180ml cup) Short Grain Rice
2 Eggs *lightly whisked with 1 pinch Salt
Oil for cooking
1 to 2 Spring Onions *finely chopped, save some for topping

Shiitake & Peas Mixture
1/2 cup Dashi Stock *OR Water 1/2 cup & 1/4 teaspoon Dashi Powder
20 to 30g Dried Shiitake (Whole OR Sliced)
1 small piece Ginger *sliced into fine strips
1 teaspoon Sesame Oil
2 tablespoons Soy Sauce
1 tablespoon Mirin
1/2 to 1 tablespoon Oyster Sauce
1 to 2 teaspoons Sugar *optional, if you like sweeter flavour
1/2 cup Frozen Peas

  1. Wash Rice then cook as normal.
  2. Whisk Eggs and season with 1 pinch Salt. Heat a small amount of Oil in a frying pan over low heat, cook the egg, stirring constantly, until crumbs. Transfer to a bowl and set aside.
  3. Soak Dried Shiitake in water and drain when soft. Whole Shiitake need to be thinly sliced.
  4. Place Dashi Stock in a saucepan, add softened Shiitake and other ingredients except Peas. Cover with a lid, bring to the boil over medium heat, then reduce the heat to simmer for 15 minutes.
  5. Remove the lid, add Frozen Peas and bring back to the boil, and cook until the sauce is almost gone.
  6. Add the Shiitake and Peas mixture with all the sauce to the cooked rice. Add the Egg and chopped Spring Onion as well. Mix to combine.
  7. Place some saved Spring Onion on top and enjoy. *Note: Toasted Sesame Seeds and Toasted Sushi Nori are also good toppings.