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Simmered Shiitake Mushrooms

You can make delicious sushi, especially maki and chirasi, at any time if you stock your fridge with simmered shiitake. They are great as noodle topping too.
Ingredients for Japanese simmered shiitake mushrooms: shiitake mushrooms, dashi (Japanese stock), soy sauce, mirin, and sugar.

Ingredients for Japanese simmered shiitake mushrooms: shiitake mushrooms, dashi (Japanese stock), soy sauce, mirin, and sugar.

Japanese simmered shiitake mushrooms is a great dish to learn. These mushrooms are often used when making maki sushi (sushi rolls), or chirashi sushi (scattered sushi).

If you love cooking ramen or udon at home, these mushrooms make for a great topping for your noodles as well.

Remove the stems from shiitake mushrooms, then place them in a pot along with the rest of the ingredients. Simmer until sauce is almost gone.

Remove the stems from shiitake mushrooms, then place them in a pot along with the rest of the ingredients. Simmer until sauce is almost gone.

What goes into simmered shiitake mushrooms?

You will need shiitake mushrooms, dashi (Japanese stock), soy sauce, mirin, and sugar.

You can use fresh shiitake mushrooms or dried shiitake mushrooms. If you use dried ones, you will need to soak the mushrooms in cold water overnight to rehydrate and return them into a soft and spongy state. Either way, be sure to cut away the stems before cooking.

For dashi, I prefer using homemade dashi. But if you wish, you can use instant bonito granules too by mixing together 300 ml water with 1 teaspoon of instant dashi.

The cooked mushrooms should be really tender and juicy, with a glossy coating of the sauce.

The cooked mushrooms should be really tender and juicy, with a glossy coating of the sauce.

How to cook this mushroom dish?

First, use a sharp knife to cut away shiitake stems. If you use fresh shiitake mushrooms, you may want to use a damp cloth to gently clean the caps from dirt. It is best if you don’t wash fresh mushrooms under running water.

Next, combine dashi, mirin, sugar, and soy sauce in a spot. Add shiitake mushrooms, and bring to a boil. Simmer until sauce is almost gone. The mushrooms should have a glossy coating from the sauce.

Thinly slice the mushrooms. You can serve this as a side dish with steamed white rice, as a filling for maki sushi or chirashi sushi, and as topping for ramen/udon.

Thinly sliced simmered shiitake mushrooms. They are great in maki (sushi rolls), or as udon/ramen toppings.

Thinly sliced simmered shiitake mushrooms. They are great in maki (sushi rolls), or as udon/ramen toppings.

Simmered Shiitake Mushrooms

4.9 from 9 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

Serves: 4

Print Recipe

Ingredients

  • 8 fresh/dried shiitake mushrooms
  • 300 ml dashi stock (or 300 ml water + 1 teaspoon bonito flavored dashi seasoning)
  • 2 tablespoon mirin
  • 2 tablespoon sugar
  • 2 tablespoon soy sauce

Instructions

  1. If using dried shiitake mushrooms, soak the mushrooms with cold water overnight to rehydrate and return them into a soft and spongy state.
  2. Use a sharp knife to cut away shiitake stems. If you use fresh shiitake mushrooms, you may want to use a damp cloth to gently clean the caps from dirt. It is best if you don’t wash fresh mushrooms under running water.
  3. Combine dashi stock, mirin, sugar, and soy sauce in a pot. Add shiitake mushrooms and bring to a boil. Simmer until sauce is almost gone. The mushrooms should have a glossy coating from the sauce.
  4. Thinly slice the mushrooms. You can serve this as a side dish with steamed white rice, as a filling for maki sushi or chirashi sushi, and as topping for ramen/udon.
Indonesian Pantry
Indonesian Kitchen

Comments

  • Mushrooms Canada Mushrooms Canada says:

    These sound amazing on their own, but I definitely need to try this recipe in maki! Thanks for sharing... -Shannon

  • Bill Bill says:

    Making Sushi for New Year's Eve is a tradition that my wife and I started 9 years ago when we got together. This year, I am using this recipe for Shiitake Maki. It smells great and can't wait to taste it! Thanks so much for posting this.

    • Anita Anita says:

      Glad to be part of what I think is a great New Year Eve tradition, Bill :) Maybe I will try doing that for the next New Year Eve party. Happy New Year!

  • Lori Hayes Lori Hayes says:

  • Emily Emily says:

    I'm really loving recipes with mushrooms lately and this one is so simple and flavorful! It is great!

  • Adrianne Adrianne says:

    Yum, I love mushrooms and yours look so tasty. Authentic also. Cant wait to try them. Cheers

  • Heidy McCallum Heidy McCallum says:

    These simmered shiitake mushrooms were amazing. I loved it so much I wished I had made more to have a few leftovers. I will be saving this wonderful recipe to make again.

  • Jenn Jenn says:

    I"m a HUGE mushroom fan and love to try new recipes. I was delighted with how good this recipe turned out. Lots of umami flavor, and I ate them right from the pan! Next time, I'm going to put some on a salad.

  • kim kim says:

    Love this recipe! These were so easy and flavorful. I'll definitely be making again!

  • Gerald Ohta Gerald Ohta says:

    A very simple yet elegant recipe. Could be a side dish or an addition to my asian chicken salad.

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