When I cook ‘Simmered Shiitake’, I most likely add some vegetables such as Lotus Root, Bamboo Shoot OR Gobō, etc. Most them are hard to find where I live. The easiest option is Carrot. This is a typical Japanese dish, though you would never come across at Japanese restaurants. It is absolutely easy to cook. Enjoy it with freshly cooked Rice.


4 Servings


30g Dried Shiitake Mushrooms *I used small ones
1 large Carrot *about 200g, cut into 8mm thick discs
1 cup Water that was used to soak Shiitake *OR Dashi Stock of your choice
1 tablespoon Sugar *add more if you like sweeter flavour
2 tablespoons Soy Sauce
2 tablespoons Mirin

  1. Clean and wash Dried Shiitake, then Soak in plenty of water for 1-2 hours at least, OR until completely soft. Drain but save the water if you use it for cooking. Wash them well again. *Note: Cut in half if large.
  2. Place Shiitake and Carrot in a saucepan, add Water that was used to soak Shiitake (*avoid the dirt and settlings) OR Dashi Stock of your choice.
  3. Add Sugar, Soy Sauce and Mirin, bring to the boil, then cover with a lid, and simmer for 20 minutes. Remove the lid and cook until the sauce is reduced or almost gone, depending on how strong the flavour you like.
  4. *Note: I usually stop cooking when the sauce is reduced but still there, and let Shiitake and Carrot cool in the sauce.