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1
Rinse the shiitake mushrooms under cold running tap water and soak them in a large bowl of cold water overnight.
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2
The next day, remove the mushrooms from the water, reserving the soaking liquid.
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3
Put the mushrooms in a medium pot with enough of the reserved soaking liquid to barely cover them.
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4
Set the pot over medium heat and bring to a boil; turn the heat to medium-low and cook, covered with a drop lid or a parchment paper disk, for 30 minutes.
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5
Skim off any foam that rises during cooking.
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6
Add the sugar and cook, covered, for 10 minutes.
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7
Add half the soy sauce and continue to cook, covered, for 10 minutes, or until about 85 percent of the liquid is absorbed.
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8
Add the remaining soy sauce (shoyu) and the sweet cooking wine (mirin); turn the heat to medium-high and cook the mushrooms, stirring with a wooden spoon, until the liquid is almost absorbed and the mushrooms are coated with a layer of glossy, syrupy sauce.
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9
Drain the mushrooms in a strainer and turn them over several times to cool them quickly, discarding the cooking liquid.
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10
Store the cooled mushrooms in the refrigerator or freezer.
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11
Before using, cut off the stems.
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12
The cook can enjoy them as a snack.
