Cooked Mushroom

It is so convenient to have some cooked mushrooms that are ready just to be popped into a dish straight from the fridge. Here I did the Japanese style (for the scattered sushi) but the Chinese way is similar in preparation. Only the marinade is different. These will keep for a week or so in the fridge and longer in the freezer (just thaw out before use).

To prepare 10 - 15 dried shiitaki mushroom

For Chinese dishes (except for soup):
3 tablespoon light soy sauce
1/2 cup water
1/4 cup shaoxin wine
1 tablespoon sugar
1 tablespoon oil

For Japanese dishes:
2 tablespoon light soy sauce
1 cup water + 1 teaspoon dashi granules
3 tablespoon mirin
2 teaspoon sugar

Wash mushrooms and soak until soft.

Remove stems from mushrooms.

Drain and squeeze out any excess water.

Put all the ingredients (except the mushrooms) in a small saucepan and bring to boil.

Add the mushrooms, bring to boil and lower heat to simmer.

Cook for 20-30 minutes or until mushrooms are tender.

Cool and keep in fridge until needed.

Jo