Ingredients
Method
Overnight Method
- Gently wipe 20 g dried shiitake mushrooms with a damp paper towel, or quickly rinse them under running water, to remove any dust.
- Place them in a container with 2 cups filtered water and cover with an otoshibuta (drop lid), small plate, or plastic wrap pressed directly on the surface to keep them fully submerged.
- Let them soak in the fridge for 12 to 24 hours.
- Remove the shiitake.
Quick Method
- Use pre-sliced dried shiitake or break whole ones into smaller pieces.
- Add them to a container with 2 cups filtered water and cover with a drop lid, plate, or plastic wrap so they stay submerged.
- Chill in the fridge for about 1 hour.
- Remove the shiitake.
Notes
- Water: Soft water extracts more umami. Use filtered water (e.g. Brita) if you’re in a hard water area like the U.S.
- Dried Shiitake: Choose Koushin for easier, more affordable dashi; choose Donko for a thicker texture and nicer look.
- Substitutions: Dried shiitake→ Dried tomatoes, nori seaweed, shiitake powder
- Reusing Ingredients:
Use rehydrated shiitake just like regular mushrooms:- Miso soup
- Takikomi gohan (mixed rice)
- Udon noodle soup
- Simmered dishes
- How to Use Shiitake Dashi: Pair shiitake dashi with kombu dashi or other glutamate-rich ingredients to boost umami.
- Storage Instructions:
- Dashi: Store in an airtight container for up to 3 days in the fridge or 2 weeks in the freezer (ice cubes work great for small portions).
- Rehydrated shiitake: Pat dry and store in an airtight container for up to 1 week in the fridge or 1 month in the freezer.
