How to Reconstitute Dried Shiitake Mushrooms

Dried shiitake mushrooms are highly nutritious. Fresh shiitake mushrooms are 90% water, but drying them makes them more nutritious and concentrates their distinct flavor.

How to Reconstitute Dried Shiitake Mushrooms
Photographed by Takeshi Noguchi


Recipe by
Eiko Oba

Easy

Other

Ingredients

  • 1 bag dried shiitake mushrooms (small)
  • 600-800 ml water

Directions

1

Rinse the dried shiitake with plenty of water and drain.

2

Put the shiitake in a bowl and cover with a generous amount of water (600-800 ml per pack of 20 small shiitake). Place a plate or small lid on top to keep the shiitake under water. Store overnight (around 8 hours) in the fridge. The reconstituted shiitake should be plump and lustrous so that they look fresh. They should be about 5-6 times heavier. The soaking water will have become brown.

Advice

Do not discard the soaking water. It is rich in umami and can be used as dashi.

3

Remove 2-3 shiitake at a time and squeeze to drain.

4

Using the tip of your knife, remove the stems and discard.

5

When using whole shiitake caps, shallow incisions will help shorten the cooking time and allow the shiitake to better absorb the seasoned liquid.

6

When cutting in half, lay the blade at an angle and draw it towards you to cut in sogi-giri. The increase in surface area will allow the shiitake to better absorb flavors.