Shiitake Mushrooms, Pork, and Atsuage Simmered in Soy Sauce

Simmering is a great method to get the most out of dried shiitake mushrooms. Add pork and atsuage, and you have a dish that's full of umami in every single bite!

Shiitake Mushrooms, Pork, and Atsuage Simmered in Soy Sauce
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba




Beans & Tofu



Calorie count is per serving.
Excludes time needed to rehydrate the dried shiitake mushrooms.

Ingredients (Serves 2-3)

  • 6 dried shiitake mushrooms
  • 140 ml shiitake mushroom soaking liquid

    *Substitute water when using frozen shiitake mushrooms.

  • 100 g pork belly (thinly sliced)
  • 1/2 atsuage (100 g)
  • 1/2 piece ginger (cut into thin strips) (small)
  • [A]

    • 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. Cut the larger pieces in half, sogi-giri style. Retain the soaking liquid.


Bring a pot of water to a boil. Add the atsuage and briefly boil over medium heat. Remove and let cool until safe to handle. Cut in half horizontally, then 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. Add the pork and ginger, then stir-fry until the pieces of pork no longer stick together. When the pork has changed color, add the shiitake mushrooms and briefly stir-fry. Add the atsuage and sprinkle on 2 tbsp of sake, then add the shiitake mushroom soaking liquid. When it comes to a simmer, add [A] and cover, then simmer over low heat for 10-15 minutes. Sprinkle sesame oil over top and stir before serving.


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 of mushrooms (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 up 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 more than 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 after rehydrating and therefore cannot be used, so cut them off.