But if you like it, you can add more. <3. The most widely known of all the oriental mushrooms. Do I just add water or should I scale it all up so I use about 10 times as many shiitake? We use fresh shiitake as an ingredient for many recipes, but we do not use fresh shiitake to extract the flavors for making dashi. There are many kind of mushrooms in Japan such as shiitake mushrooms, enoki mushrooms, shimeji mushroom and so on. (^_^). Hi d! All images and content on this site are copyright protected. If you use the soaked shiitake method they really are not too tough to eat, and as a matter of fact, the stems have the most flavor. You can easily add or remove almost any ingredient except noodles and shiitake mushrooms and the soup will still be delicious. Thank you for this recipe. Heat water and kombu in a medium saucepan and bring to a high simmer. I hope you can find ingredients you need in your area. Recipe by Namiko Chen of Just One Cookbook. Buy thick mushrooms with deep white fissures on the cap (more flavor). We don’t want to throw away such liquid so we use it for cooking, but we do not make “shiitake dashi” for using it as dashi. Do you mean using 1/4 to 1/2 cup of dried shiitake to soak in the kombu dashi? Buy our best-selling e-cookbook for 33 more easy and simple recipes! Maybe I might misunderstood. Spinach Ohitashi (Japanese Spinach Salad), Kenchinjiru (clear soup with root vegetables and tofu), Pickled Cucumbers and Myoga きゅうりとミョウガの浅漬け, Iriko (Niboshi) - Dried Baby Sardines/Anchovies. Shiitake are quite mild when bought fresh, but drying concentrates their flavour. When do you use fresh shiitake? Put a lid on the pan and let the ingredients simmer in the warm water for … Check if there are any dust or dirt trapped under the gills of the mushrooms, and if there are, use a pastry brush to clean. In a saucepan, combine the sake, soy sauce, mirin, and sugar and bring to a boil. Japanese Enoki and Shiitake Mushroom Soup Recipe The Spruce Eats salt, chicken broth, soy sauce, canola oil, enoki mushrooms, green onion and 3 more Shiitake Mushroom Jerky Mushroom Council freshly ground black pepper, smoked paprika, chili garlic paste and 3 more konnichiwa, Nami-san.. i can’t tell how happy i am that i found your site while searching for japanese dishes.. ^^ i’ve been in love with japanese dishes and wanted to make them at home and your recipes are really easy to understand even for a beginner like me.. i’m gonna try making them all starting from tomorrow! Hi Jonas! If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Adding the leeks does create at least some flavor though not much unless I added salt, which I don’t want to do, and if the only real flavor is coming from the leeks, then I don’t need the shiitake mushrooms or the onions and carrots, do I? , hello, very good in written and easy to understand. Hi, thanks for the recipe! You really introduced me to Japanese cooking and baking. To make flavorful and intense shiitake dashi, it is as simple as soaking dried shiitake mushrooms in water. … I wonder though- what do I do if I want a litre? Each dried shiitake mushroom is roughly 5-7 grams (one had 11 g!). I think you can cut down on salt somewhere else but use kombu and bonito flakes to get umami. … It’s a bit of waste if you are using good quality kombu and katsuobushi as mushrooms flavor can be overpowering too much. I usually make my Miso from scratch by boiling 4 cups of water, putting the konbu in the heated water for 15 minutes, discarding it, adding the Bonito flakes and simmering for 5-10 minutes m. I then remove the Bonito flakes, making the dashi. Strain the broth, reserving the mushrooms for another use. If we are going to use it, it will be only 1/4 cup to 1/2 cup for 4-6 cups of kombu dashi (vegan) or awase dashi (bontio flakes & kombu combo). And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. Bring it to a simmer and cook for 10 minutes - do not let it boil. pls update more recipes in the future! Place in a small bowl and cover with 300 ml of water. The flavor is totally up to you. Can’t wait to make my Miso soup now. When soup has reached the boil, drop the heat back to medium; Boil with the lid on for 3 minutes or until shiitake mushrooms are soft yet still have slight firmness to them. I just measured and updated the recipe. Thank you. Similar Images . Editor’s Note: This post was originally published in March 2015. Oita prefecture (大分県) in the Kyushu region is known for the best quality dried shiitake mushrooms. Drain the liquid into a saucepan, add the chicken and vegetables. There is nothing better! Hi Len! The leftover liquid is considered more like a secondary product and call it “modoshi-jiru” which means the liquid came from rehydration. Yesterday, i made awase dashi and shiitake dashi. When shiitake mushrooms are tender, squeeze to drain, reserving the liquid. ©2020 Just One Cookbook, All Rights Reserved. Do not boil. You can simmer with soy sauce, sugar, sake, mirin etc. But remember, these mushrooms taste strong, so you may want to want to slice thinly and cook in seasonings. , Your website is my best site for Japanese recipes. So I edited the ingredient section in the recipe and the method of preparation is the same. Hi Kimberly, Yes. We sometimes need the shiitake from dried shiitake, so we soak in water, and we don’t want to waste that leftover liquid (shiitake dashi) so we add the liquid into dishes, including miso soup. Looks really good. Yes, you can mix with kombu dashi. I was wondering if I can use fresh shiitake to make the dashi. If you are new to different types of dashi, check out my Ultimate Dashi Guide post. I don’t think it will have intense flavor but it will have some flavor right? How much shiitake dashi for 1 liter kombu? Hope this helps…. I personally don’t think kombu is salty. How many mushrooms should I use if I am making 4 cups of miso soup? In this post, I will show you how to re-hydrate dried shiitake mushrooms and make Shiitake Dashi for preparing food. Hi Jonas! Hi Vanessa! Make a creamy shiitake mushroom soup. I’m so glad you enjoyed it! That answers my question. Gather all the ingredients. We usually combine the liquid with other kinds of dashi to enhance the flavor and add umami; however, we rarely used shiitake dashi as its own. Would you say there is a right and wrong way of making it? thanks for the recepi. And can you freeze the shiitake dashi? Reduce the heat to a simmer and add the daikon, … Use the concentrated shiitake dashi for cooking, by adding in the sauce, steaming, seasoning, etc. Chicken and Mushroom Soup (香菇雞湯) - Mike vs Jeff - It's My Dish I was wondering if a shiitake dashi can also last as long as other dashis? https://www.allrecipes.com/recipe/208297/miso-soup-with-shiitake-mushrooms . Ingredients for Japanese simmered shiitake mushrooms: shiitake mushrooms, dashi (Japanese stock), soy sauce, mirin, and sugar. Actually, if your dried shiitake mushrooms are thick (usually cost more), it requires more than 24 days, and recommended for 2-3 days to get the whole flavor come out. Dried shiitake is packed with flavor and you can’t use fresh one for this recipe. I'm Nami, a Japanese home cook based in San Francisco. The Chinese and Korean use dried shiitake and they may have less expensive dried shiitake mushrooms at the grocery stores. Glad you asked! I also wanted to try to make a dashi from kombu and bonito flakes, but I suspect that there is already a high level of sodium added tomake the dry bonito flakes and the kombu, even if I don’t add any more salt. But if that’s what you prefer, you can. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Check if there are any dust or dirt trapped under the gills of the mushrooms, and if there... Soak the shiitake mushrooms in 2 cups water. In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Hi Jerico! In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic and a few of the mushrooms. Today I want to share how to make Shiitake Dashi (干し椎茸の戻し汁/椎茸のだし). The Spruce Eats uses cookies to provide you with a great user experience. I don’t think it’s necessary to soak for 3 days for thin regular kind. There is no right or wrong way to make dashi. This dashi is an adaptation of the Angelika’s Kitchen recipe. Ingredients can be expensive, so at home you may not put too much to make rich dashi. Thanks! Reduce to a simmer and add the mushrooms. Run the soaking liquid through a fine sieve (catch any dirt etc). Maitake tempura is incredibly delicious, so I highly recommend to eat it when you visit Japan! \^O^/ except for some recipes since i can’t get some of the ingredients in my countries.. anyway, arigatou gozaimashita! You can use the mushrooms – should be cooked after you hydrated. Remove the kombu and set it aside. You guys have a good teamwork from you two & your tech group. Does this process work for dried shiitake pieces as well. If you plan to save for later, you can store in the refrigerator for 2-3 days and 1 month in the freezer. Fill an air tight container or a bowl with 1L/2.1pt water and soak the dried shiitake mushrooms in it. I think Japanese eats more various types of mushrooms than other countries. Dashi is a classic macrobiotic broth used for soups, sauces, noodles, vegetables and more. Konnichiwa, Chiemi-san! Notify me of followup comments via e-mail. Japanese Enoki and Shiitake Mushroom Soup The Spruce canola oil, shiitake mushrooms, sake, green onion, salt, noodles and 3 more Slow Cooker Japanese Pork and Ramen Soup Country Cleaver Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Love your recipes, Hi J! Can you recommend some recipes that I can use them for? I bought a package of sliced dried shiitake mushrooms from Asian grocery store. Japanese shimeji mushroom soup is the best dish if you appreciate flexibility and simplicity. I mean – I want to use it for miso ramen – but 120 ‘ll is not enough soup for two people . There are small pieces of dried shiitake instead of whole piece? If you’re in a hurry, soak them in warm water for 15 minutes or until softened. Will it be ok to combine 2 dashi together to make soup? Hi Nancy! In the dead of winter (which we are STILL currently in), not much is more comforting than a big bowl of soup. And can the dehydrated mushrooms be used in ramen or should they be fried or anything first (after they are rehydrated). My question – and there is one here – if I’ve already made shiitake dashi broth, do I delete the konbu and/or the bonito flakes steps when making Miso soup with shiitake dashi? So you can see how it can be slightly different too. Warm, comforting, and full of flavour; here's how to prepare our shiitake mushroom soup recipe with tofu cubes and enoki mushrooms! But traditional Japanese restaurant will make really nice dashi with good amount of ingredients to get the basic flavor – dashi is the key for Japanese food after all. So if it’s 5 g, salt is 0.3-0.4 g. For bonito flakes, it’s 1.2g for 100g. These soup stocks allow you to cook authentic Japanese dishes without sacrificing the flavors. You can use for cooking mixed rice (Takikomi Gohan), soup (including miso soup or clear soup), and simmered dishes (I have simmered dish category in Recipe index). Thank you. Do you mean “fresh” shiitake as I use “dried” shiitake for this recipe? Dried shiitake mushrooms: This can be found in Japanese/Asian/Chinese grocery stores. We eat shiitake stem as well. 1. Just slice very thin. Shiitake dashi stores well in the refrigerator for 2-3 days and up to 1 month in the freezer, so you can prepare your stock ahead of time. Hi there! WebMD Medical Reference Reviewed by Dan Brennan, MD on September 19, 2020. Thanks very much for following! Good dried shiitake mushrooms are expensive, but the flavors and texture are amazing. Your email address will not be published. What are dried shiitake pieces? Whenever you make miso soup or noodle soups, you will always the dashi in hand. When you bite into shiitake, you can taste it but it won’t yield much flavor by cooking it. I then add tofu, wakame (that’s been hydrated) and mushrooms and simmer for another 5 minutes. Gather all the ingredients. If you have time, let them soak in the refrigerator for a few hours or preferably overnight. Cook an addtional minute. Thank you. No wasting! i gonna try. Japan Centre offers the largest selection of authentic Japanese food, drink and lifestyle products in Europe. To make flavorful and intense shiitake dashi, it is as simple as soaking dried shiitake mushrooms in water. Dashi (Japanese soup stock) is a Japanese soup stock, and it is a fundamental ingredient in many Japanese dishes to create authentic flavor. What I meant was 1/4 cup out of 4 cups dashi will be Shiitake Dashi (so 1/4 cup shiitake dashi + 3 3/4 cup kombu dashi. Place a small dish on top to keep the shiitake submerged. Add in mirin, ginger, garlic, and miso. Do not wash it under water. Please read my disclosure policy for details. If you need to rehydrate the mushrooms for your recipe, 2-3 Dried shiitake mushrooms (10-20 g; See Notes) ½ cup water (120 ml) (enough to cover mushrooms), 2-3 Dried shiitake mushrooms (10-20 g; See Notes) 2 cups water (480 ml), Thanks a lot! Hope this helps! To make shiitake dashi, please note that we can only use dried shiitake mushrooms because fresh shiitake mushrooms do not have the same deep and intense flavors as the dried ones. Hi there! I plan on soaking the mushrooms overnight in the fridge. https://www.lowcarbingasian.com/chicken-and-shiitake-mushroom-umami-soup As opposed to regular vegetable broth, we use Shiitake Dashi and Kombu Dashi as the only vegetarian and vegan dashi in Japanese cooking. What should the balance be? In Japan, it would be mainly kombudashi and we add “modoshi-jiru” (leftover liquid from rehydrating). Design by. Using a cup of the broth I place in bowl with miso paste, stir until dissolved and place back in soup pot and stir. Hi Lucinda! Thank you! Hope this helps! A lot of people just make dashi by guess, not always measuring with a scale etc. However, this is the traditional Japanese approach when we make shiitake dashi. Thanks for asking! Rehydrated shiitake mushrooms are ready to use. Is there any such thing as a shiitake dashi powder? I love to use shiitake dashi but dried shiitake are very expensive where I currently am and I’m often prevented from making a lot of recipes because the dashi part isn’t cost effective. Gather all the ingredients. The shiitake (/ ʃɪˈtɑːkeɪ, ˌʃiːɪ -, - ki /; Japanese: [ɕiꜜːtake] (listen) Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many East Asian countries. It’s way too strong (mushroom taste/smell) for dashi for miso soup. In Japan, we actually consider the rehydrated shiitake mushrooms as the main purpose of doing this process. . Or do I still add them? Rich in minerals and other vitamins, dashi is considered a healthy ingredient in our daily diet. Hi Sonny! Here are some vegetarian and vegan-friendly recipes with dashi that you may like to try: Dashi plays an important role as a flavor enhancer in Japanese cooking, so you don’t need to season the food with too much salt, fat, and sugar. Rehydration of dried shiitake mushrooms: It’s recommended to use cold water to soak dried shiitake mushrooms to slowly bring out the flavor from mushrooms preferably overnight. Get it free when you sign up for our newsletter. Place the mushrooms in a mason jar or an airtight container and pour. Enjoy! And yes we can freeze the dashi. Aside from kombu dashi, shiitake dashi is another great option for vegetarians and vegans to make Japanese stock. Add in mushrooms and leeks and cook until soft. https://www.yummly.com/recipes/fresh-shiitake-mushroom-soup You said to rehydrate at least overnight, would more than overnight,say 3 days, makes it taste bettter? Preferably one that does not need accompaniment of another dashi since we are running very low on awase dashi. With ginger, garlic, chilli, and all sorts of other flavours. In the fridge, 2-3 days, and in freezer up to 1 month. Hi Donna! . Actually, if you really want flavor, grind up dried porcinis into a powder. Your email address will not be published. Soak the shiitake mushrooms in 2 cups water. If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! Remove the kombu and discard. Hi Rebecca! It won’t make much difference I think. . Dashi is also a healing food, containing medicinal dried shiitake mushrooms, anti-inflammatory ginger, and mineral-rich kombu seaweed. With good umami, you don’t need to add salt to flavor. You can soak both together. Serve them sliced in a bowl of noodles or add them into vegetable soup. In Japan, Kombu Dashi is usually the only and most commonly used “vegetarian/vegan dashi” because shiitake dashi has an intense flavor that it could be too strong for subtle Japanese seasonings. Place the pot over high heat, and bring to a rolling … The “modoshi-jiru” is always used with other dashi and not used solely. https://www.daringgourmet.com/mushroom-tofu-and-vermicelli-soup Make your favorite takeout recipes at home with our cookbook!