Shiitake Dashi

Before You Start...

1. In Japan, we collect shiitake dashi as a by-product of reconstituting dried shiitake mushrooms for recipes. We soak them only in just enough water to cover, so the resulting stock has a very strong and concentrated flavor. In this recipe, I‘ll show you two ways to rehydrate dried shiitake for either a typical stock or a diluted stock. Ideally, you want to start your dashi ahead of time and let it steep for a few hours or preferably overnight. Alternatively, I‘ll also show you a quick method that takes only 15 minutes of steeping time.

★ To Rehydrate the Dried Shiitake and Collect the Dashi ★

1. Gather all the ingredients. Check the dried shiitake mushrooms to see if there is any dust or dirt trapped in the gills. If there is, use a pastry brush to clean it. Do not wash it under water.
2. Place 3 dried shiitake mushrooms in a mason jar or airtight container and add ½–⅔ cup water (cold) to cover the mushrooms. Place a heavy object on top of the mushrooms to keep them submerged so they fully rehydrated. If you have time, let them soak in the refrigerator for a few hours or preferably overnight. If you are in a hurry, soak them in ½–⅔ cup warm water (body temperature) for 15 minutes or until softened.
3. When the shiitake mushrooms are tender, squeeze to drain, reserving the liquid.
4. Use the rehydrated shiitake mushrooms in the recipe of your choice. You can use them as you would fresh shiitake mushrooms. Simply remove and discard the tough stems with a knife.
5. To collect the shiitake dashi, run the soaking liquid through a fine-mesh sieve to catch any dirt or debris. This concentrated Shiitake Dashi is now ready to use for adding to a sauce, steaming, seasoning, and so on.

To Store

1. You can store the dashi in the refrigerator for 2–3 days or in the freezer for 1 month.

★ To Make a Diluted Shiitake Dashi ★

1. Gather all the ingredients. Check if there is any dust or dirt trapped in the gills of the mushrooms. If there is, use a pastry brush to clean. Do not wash it under water.
2. Soak 3 dried shiitake mushrooms in 2 cups water. Place a heavy object on top of the mushrooms to keep them submerged so they fully rehydrated. If you have time, let them soak in the refrigerator for a few hours or preferably overnight. If you’re in a hurry, soak them in 2 cups warm water for 15 minutes or until softened.
3. After soaking for several hours...
4. When the shiitake mushrooms are tender, squeeze to drain, reserving the liquid.
5. Use the rehydrated shiitake mushrooms in the recipe of your choice. You can use them as you would fresh shiitake mushrooms. Simply remove and discard the tough stems with a knife.
6. To collect the shiitake dashi, run the soaking liquid through a fine-mesh sieve. Your diluted Shiitake Dashi is now ready to use.

To Store

1. You can store the dashi in the refrigerator for 2–3 days or in the freezer for 1 month.