Quick and Easy! Braised Shiitake

This recipe for Simmered Shiitake is simple enough that anyone can make it without trouble. I tried 10 different kinds of Japanese noodle soup base and picked out the one that anyone can make taste great.
Below is the noodle soup base that will ensure that you get great flavor when making this recipe.

・Kikkoman Concentrated Hon Tsuyu Soup Base
・For 4x concentrated: use 2-1/2 tbsps
・For 3x concentrated: use 3 tbsps

You might also consider making double the amount because it also works well as a soup base for making delicious simmered fish.
While you can certainly make a great-tasting simmered with a Dashi stock made from natural ingredients – Kombu, Katsuobushi (dried bonito flakes), and Iriko (dried sardines), together with a nice soy sauce and mirin – which makes for a more delicious simmered dish, the flavor will be different every time.
This recipe is the result of a quest to find a sure-fire way to make great-tasting simmered dishes every time.

Japanese

Basic

Simple

Braises Meister

Appetizers

Ingredients (4 servings)

5–10 Dried Shiitake mushrooms
200 ml Shiitake mushroom soaking liquid, plus water
3 Tbsp Japanese Noodle soup base(3x concentrated)
2 Tbsp Sugar (to taste)
5–10 pieces Koya (Freeze-dried) tofu
1 pack Dashi powder( comes with the freeze-dried tofu )
Carrot To taste
Snow peas To taste

Steps

Reconstitute the dried Shiitake mushrooms overnight in cold water. (This alone will make them taste much better.)

Remove the stems (use another time for soups, stews, sauces) from the reconstituted Shiitake mushrooms. Strain the soaking liquid in a fine strainer, such as a tea strainer. Place the mushrooms and the strained soaking liquid in a pot and cook on high hea

When the liquid begins to boil, add the noodle soup base and the sugar. Lower the heat to medium and cook (uncovered) for 10 minutes.

The white bubbles that will form are umami, and will not leave any harsh taste. Scoop out only the bubbles that still remain after cooking for 10 minutes.

Boil a pot of water, and add the dashi powder, freeze-dried tofu, carrot, and snow peas. Remove the snow peas as soon as their color has changed.

Cook the freeze-dried tofu and carrot for 10 minutes to finish.

Point

Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake

Why does dried Shiitake make food taste better?