For Sushi Rolls and Chirashi-zushi, Shiitake Mushrooms that are seasoned with Sugar, Soy Sauce and Mirin is a popular ingredient. Please use Dried Shiitake as the texture and the flavour are more suitable. If you mix them with Sushi Rice OR use them as a filling for Sushi Rolls, already sliced Dried Shiitake is the easiest option. Dried Sliced Shiitake are often broken into smaller pieces, but it doesn’t matter. If presentation is important, use whole Dried Shiitake and slice them by yourself.
Enough for 4 to 6 Servings
1 packet (40g) Dried Shiitake *I used Dried Sliced Shiitake
1 tablespoon Sugar
2 tablespoons Soy Sauce
1 tablespoon Mirin
- Clean and wash Shiitake, then Soak in plenty of water for 1-2 hours OR until completely soft, drain and slice thinly. Today I used Dried Sliced Shiitake and it won’t take very long to soften. *Note: If you use good quality Dried Shiitake, you can save the water and use it to cook Shiitake.
- Place the softened and sliced Shiitake in a saucepan, add Water just enough to cover, and add Sugar, Soy Sauce & Mirin. Bring to the boil, reduce the heat, cover with a lid, and simmer for 20 minutes or until the sauce is thickened. Set aside to cool. Squeeze slightly to remove excess liquid.
- *Note: If you want the flavour stronger, keep simmering down until required flavour is achieved.