Simmered Shiitake Mushrooms Recipe

I gotta admit, I never thought dried shiitakes could come together into such a flavor bomb until I soaked them, simmered ’em with soy sauce, mirin, sake, sugar, and a hint of ginger, and now I’m totally hooked on drenching my rice or noodles in that epic sauce.

I love simmering rehydrated shiitake mushrooms in water with a careful mix of soy sauce, mirin, sake and sugar. I think these ingredients create a balanced dish that’s both nutritious and full of umami flavor.

My recipe even includes a bit of ginger for a subtle kick that really works.

Ingredients

• Shiitake mushrooms are chewy, add fiber and an earthy taste thats hard to beat.
• Water helps elements mix, cooks evenly and makes a light broth full of flavor.
• Soy sauce offers a salty kick and some protein while giving the dish a bold taste.
• Mirin is a sweet rice wine that brings a gentle, almost caramel like sweetness.
• Sake deepens the flavor, giving a subtle complexity that lifts the dish.
• Sugar balances the savory notes with a bit of sweetness that rounds it off.
• Ginger gives a touch of spice and a fresh zing that wakes up the senses.

Ingredient Quantities

• 200g dried shiitake mushrooms, rehydrated in water
• About 2 cups water for simmering (plus extra from soaking)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sake
• 1 tablespoon sugar
• 1 small piece ginger, thinly sliced (optional)

How to Make this

1. Start by rehydrating the dried shiitake mushrooms in room temperature water for at least 30 minutes until they are soft enough to work with.

2. Drain the mushrooms, keeping any extra soaking water aside since it’s full of flavor.

3. Trim off any tough parts of the mushrooms if needed and give them a quick rinse.

4. In a medium saucepan, combine about 2 cups of water with the reserved soaking water to make a savory broth base.

5. Stir in 1/4 cup of soy sauce, 1/4 cup of mirin, 2 tablespoons of sake, and 1 tablespoon of sugar.

6. If you like a little extra kick, add the thinly sliced piece of ginger into the saucepan.

7. Bring the mixture to a gentle simmer over medium-low heat.

8. Carefully add the mushrooms to the simmering liquid and let them cook for about 15 to 20 minutes so they absorb all the flavors.

9. Stir occasionally to ensure the mushrooms evenly soak up the sauce.

10. Once done, remove the ginger slices and serve the mushrooms with a bit of the simmered sauce, perfect to spoon over rice or noodles.

Equipment Needed

1. A bowl for soaking the mushrooms so they get rehydrated
2. A colander for draining off the soaking water and rinsing the mushrooms
3. A medium saucepan for mixing all the ingredients and simmering the mixture
4. Measuring cups to measure out the water, soy sauce, and mirin accurately
5. Measuring spoons to get the right amounts of sake and sugar
6. A knife to trim any tough parts off the mushrooms and to slice the ginger
7. A cutting board to safely slice the ginger
8. A stirring spoon to mix in the ingredients evenly while cooking

FAQ

• Q: Can I use fresh mushrooms instead? A: You can use fresh shiitake mushrooms but they won’t have the same depth of flavor as the dried ones, so expect a slightly different taste and texture.
• Q: What do I do if I don’t have sake? A: If you dont have sake, you can substitute with a bit of dry sherry or even a dash of white wine, though it might not be exactly the same.
• Q: Should I use the soaking water to cook the mushrooms? A: Yes, you can add some of the soaking water for more flavor, but if it tastes bitter just use plain water.
• Q: Is the ginger really necessary? A: The ginger adds a nice kick to the dish so its best to include it, but if you’re not a fan you can totally skip it.
• Q: How do I store leftover mushrooms? A: Let the mushrooms cool down then store them in an airtight container in the fridge for up to 3 days, just reheat them slowly.

Simmered Shiitake Mushrooms Recipe Substitutions and Variations

• If you don’t have dried shiitake mushrooms, you could try using dried porcini mushrooms or even a mix of rehydrated cremini mushrooms.
• Instead of plain water, you can use a light vegetable broth to boost the flavor in your simmer.
• If you’re out of soy sauce, you might use coconut aminos as a less salty and slightly sweeter alternative.
• For mirin, a blend of rice vinegar and a bit more sugar can work in a pinch.
• Not having sake? Dry sherry or even a splash of white wine can easily step in.

Pro Tips

1. When you rehydrate the mushrooms, make sure the water isn’t too hot. Room temp works best so they get soft without cooking then. Also, if you can, use a bowl that’s big enough so they have room to spread out.

2. Don’t throw away the soaking water! Its full of flavor, so mix some with your simmering water. This trick makes your broth way richer even if you only add a couple more drops of flavor.

3. Keep the simmer on the low end. If you make it too hot, the mushrooms can get tough and lose that nice, absorbent quality. A slow simmer ensures each piece soaks up the sauce just right.

4. Stir the sauce every now and then. It might sound simple, but it makes sure that the mushrooms cook evenly and you don’t end up with some pieces tasting way stronger than others. Enjoy the result over rice or noodles for the ultimate comfort meal.