Learn how to make Simmered Shiitake Mushrooms at home, a traditional Japanese delicacy also known as shiitake nimono. This classic dish simmers mushrooms in a sweet soy sauce, creating a glossy glaze that intensifies their flavour.
Why You’ll Love This Recipe
- Delicious Taste. Simmering in sweet soy sauce boosts these mushrooms’ earthy, umami-rich flavours. The shiny glaze adds a bit of sweetness, making them taste even better.
- Endless Ways To Serve. You can enjoy these mushrooms as a side dish, add them to sushi rolls, or use them as a topping for ramen or udon.
- Make Ahead. This recipe can be stored in the refrigerator or freezer for an extended period without losing its taste and texture, allowing you to prepare a batch in advance.
(pictured are my Vegan Futomaki Rolls with simmered shiitake mushrooms)
I love incorporating these shiitake mushrooms in Futomaki Rolls. It’s my favourite way to enjoy them! These mushrooms’ umami flavours and tender texture blend perfectly with the other ingredients in this sushi roll.
Ingredient Notes
- Dried Shiitake Mushrooms – Known for their concentrated flavour and longer shelf life, they are an essential ingredient in this recipe. You can find dried shiitake mushrooms at Asian markets and in the international aisles of grocery stores.
- Mushroom Soaking Liquid – Obtained from rehydrating dried shiitake mushrooms, it is a flavorful broth that infuses this dish with an extra layer of richness and complexity.
- Soy Sauce – Adds a salty and savoury flavour to this recipe.
- Mirin + Sugar – The combination of sugar and mirin creates a glossy shine on the mushrooms. The sugar caramelizes, while mirin adds sweetness and depth of flavour.
Instructions
1. Place the dried shiitake mushrooms in a bowl or airtight container, and cover them with at least 1 1/2 cups of water. You can use a small bowl or dish to help submerge the mushrooms. Let soak in the fridge overnight to rehydrate.
📝 Tip: If you’re in a hurry, bring a pot of water to a boil, then turn off the heat. Add the dried mushrooms, cover with a lid and let them soak for 20-30 minutes or until they’re rehydrated.
2. Remove the stems from the mushrooms and thinly slice them. Add the sliced mushrooms, soaking liquid, soy sauce, mirin, and sugar to a large pan.
3. Bring to a boil and then simmer until the mushrooms have absorbed the liquid. (This can take up to 10 mins). Enjoy them as a filling in these Vegan Futomaki Rolls, toppings for noodles or as a side dish.
👩🏻🍳 Jazz’s Tips
- Rehydrating Time. Soak dried shiitake mushrooms submerged in water in the fridge overnight (12 hours) for a deeper flavour. Larger mushrooms may need more soaking time.
- Save The Mushroom Soaking Liquid for added depth of flavour in your recipe.
- Double The Recipe – I always make a double batch for my family or sushi night because they’re incredibly flavourful and addictive.
How To Store
To store simmered shiitake mushrooms, let them cool, then transfer them to an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Thaw frozen mushrooms in the fridge before using.
Frequently Asked Questions
Although this recipe calls for dried mushrooms, you can choose fresh ones. However, it is essential to note that the texture and flavour may vary, so you’ll need to adapt the cooking time and seasonings accordingly.
To save time, yes, you can prepare a batch in advance. Whether planning a sushi party or looking for a quick and tasty side dish, having these mushrooms ready is super convenient.
Futomaki Sushi: They add a delicious umami flavour and a soft texture that pairs well with the other ingredients in these Vegan Futomaki Rolls.
Shiitake Mushroom Roll: Consists of seasoned sushi rice, nori (seaweed), and sliced simmered shiitake mushrooms as the filling.
Nigiri Sushi: To make this, you will need whole simmered shiitake mushroom caps, add this on top of a small mound of sushi rice and secure with a strip of nori.
⭐️ More Sushi Recipes
- Vegan Futomaki Roll (Maki Sushi)
- Kappa Maki Cucumber Roll
- Vegan California Roll
- Spicy Tofu Crunch Roll
- Avocado Sushi Roll
- Vegan Spicy Tuna Roll
- How To Make Perfect Sushi Rice (Stovetop or Rice Cooker Methods)
DID YOU MAKE THESE SIMMERED SHIITAKE MUSHROOMS?
I would greatly appreciate your feedback. Kindly leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
Simmered Shiitake Mushrooms
Ingredients
- 8 dried shiitake mushrooms
- 1 cup mushroom soaking liquid
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp granulated sugar
Instructions
- Place the dried shiitake mushrooms in a bowl or airtight container, and cover them with at least 1 1/2 cups of water. You can use a small bowl or dish to help submerge the mushrooms. Let soak in the fridge overnight to rehydrate.
- Tip: If you're in a hurry, bring a pot of water to a boil, then turn off the heat. Add the dried mushrooms, cover with a lid and let them soak for 20-30 minutes or until they're rehydrated.
- Remove the stems from the mushrooms and thinly slice them.
- Add the sliced mushrooms, soaking liquid, soy sauce, mirin, and sugar to a large pan.
- Bring to a boil and then simmer until the mushrooms have absorbed the liquid (about 10 mins).
- Enjoy them as a filling for futomaki sushi, toppings for noodles or as a side dish.
Notes
- Rehydrating Time. Soak dried shiitake mushrooms submerged in water in the fridge overnight (12 hours) for a deeper flavour. Larger mushrooms may need more soaking time.
- Save The Mushroom Soaking Liquid for added depth of flavour in your recipe.
- Double The Recipe – I always make a double batch for my family or sushi night because they’re incredibly flavourful and addictive.
I love Shiitake mushrooms and this is a wonderful recipe! Thanks for sharing it.