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1
Rinse the shiitake mushrooms, then soak them in water for 4 to 6 hours in the refrigerator.
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2
The water should be more than 350 ml.
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3
Line a colander with a paper towel.
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4
This will be used for straining the shiitake soaking liquid in Step 4.
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5
Squeeze the thoroughly reconstituted shiitake over the bowl of soaking liquid, chop off the root ends, then slice into desired thicknesses.
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6
Return the sliced shiitake to the soaking liquid, then squeeze, then strain the soaking liquid through the colander prepared in Step 2.
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7
Heat the drained shiitake, the strained soaking liquid, and the A ingredients in a pot on high heat.
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8
Bring to a boil, cover with a drop lid, then reduce to low-medium heat.
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9
Stew for 10 minutes.
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10
After 10 minutes, reduce heat to a strong low setting.
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11
Stew for 10 minutes.
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12
Reduce heat to the lowest setting possible, then stew for 10 more minutes.
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13
The shiitake are delicious after Step 8, but will absorb the seasoning even more if you allow them to cool with the drop lid on.
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14
Now, you have delicious stewed shiitake mushrooms.
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15
If you don't consume them in one go, store them in an air-tight container.
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16
Try them with somen noodles, cold udon, hiyashi chu-uka (cold Chinese-style noodles), etc.
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17
I also love eating them with white rice.
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18
Here it is mixed with rice (rice steamed separately).
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19
This is also a great way to eat them.
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20
Try them in a variety of recipes!
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21
For [Professional Men-tsuyu that can be Stored a Long Time], see.
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22
For [Super Easy Men-tsuyu made using Dashi Stock Granules], see.
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23
For [Standard, Authentic Hiyashi Chu-uka (Cold Chinese-Style Noodles)], see.
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24
For [Standard Gomoku (Five Ingredients) Seasoned and Mixed Rice], see.
