These Shiitake mushrooms are commonly cooked in the water that was used to soak them, and seasoned with Soy Sauce, Mirin and Sugar, the Japanese basic seasonings. You can use Bonito or Kombu Dashi stock, but I use water. These softly simmered Shiitake are quite popular in Japan. You often find it in Bento lunch or Sushi dishes.
50g Dry Whole Shiitake
1 cup Water used to soak Shiitake *OR Dashi Stock of your choice
2 tablespoons Soy Sauce
2 tablespoons Mirin
1 tablespoon Sugar *add more if you like sweeter flavour
- Clean and wash 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.
- Place Shiitake in a saucepan, add Water that was used to soak Shiitake (*avoid the dirt and settlings) or Dashi Stock of your choice. Add seasonings and bring to the boil, then cover with the 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.
- *Note: I usually stop cooking when the sauce is reduced but still there, and let Shiitake cool in the sauce.