Simmered Dried Shiitake Mushrooms, Pork, and Atsu-age Thick Fried Tofu
Dried shiitake mushrooms are highly nutritious. Fresh shiitake mushrooms are 90% water, but drying them increases their nutritional value and concentrates their distinct flavor.
Photographed by Takeshi Noguchi
Beans & Tofu
Calorie count is per serving
Excludes time spent rehydrating dried shiitake mushrooms.
Ingredients (Serves 2-3)
- 6 dried shiitake mushrooms
- 140 ml reserved water from rehydrating dried shiitake mushroomsNote
When using frozen shiitake mushrooms, you can substitute water.
- 100 g pork belly (thinly sliced)
- 1/2 atsu-age thick fried tofu (100 g)Note
Drain water really well from tofu, then deep fry. Also called "namaage".
- 1/2 piece ginger (cut into thin strips) (small)
- 2 tbsp soy sauce
- 1/2 tbsp sugar
- 1 tsp sesame oil
- 1/2 tbsp vegetable oil
- 2 tbsp sake
Wash the dried shiitake mushrooms and place in water to rehydrate. Once rehydrated, squeeze out any excess moisture and remove the stems, then cut the large ones in half sogi-giri style. Reserve the water used for rehydrating the shiitake mushrooms.
Bring a pot of water to a boil. Add the atsu-age thick fried tofu and briefly boil over medium heat. Remove and let cool until safe to handle, then cut in half horizontally and cut each half into slices 1.5 cm wide. Cut the pork into pieces 3 cm wide.
Oil a frying pan with 1/2 tbsp of vegetable oil and preheat over medium heat, then add the pork and ginger and stir-fry until the pieces of pork no longer stick together. When the pork has changed color, add the dried shiitake mushrooms and briefly continue to stir-fry. Add the atsu-age thick fried tofu and sprinkle on 2 tbsp of sake, then add the reserved water from rehydrating the shiitake mushrooms. When it comes to a simmer, add [A] and cover, then simmer over low heat for 10-15 min. Sprinkle sesame oil over top, stir, and serve.
Rehydrating Dried Shiitake Mushrooms
(1) Briefly wash the dried shiitake mushrooms in plenty of water, then strain.
(2) Place the dried shiitake mushrooms in a bowl, then add 600 - 800 ml of water per bag (about 20 small dried shiitake mushrooms) and place a plate or other weight on top to prevent the mushrooms from floating to the top. Place in the refrigerator overnight (about 8 hrs). The shiitake mushrooms will swell and develop a somewhat glossy surface, and the water will turn brown. The shiitake mushrooms should look like wet fresh shiitake mushrooms, and weigh about 5-6 times as much as when dry.
(3) Remove 2-3 shiitake mushrooms at a time and squeeze out the excess moisture.
(4) Insert your knife where the stem meets the cap of each shiitake mushroom and cut off the stem. The stems will remain tough even when rehydrated and can't be used, so cut them off.