Braised Shiitake Mushrooms
This is a fundamental technique for transforming the earthy, dense texture of shiitake into something resilient and concentrated. Once finished, they hold their shape and intensity, making them a staple side for rice or steamed greens.
Remove the woody stems
The stems of shiitake are fibrous and tough even after cooking; pull them off and discard them, keeping only the caps.
- Heavy-bottomed skillet or saucepan
- Tongs
- Small mixing bowl
What goes in.
- 1 lbfresh shiitake mushrooms, stems removed
- 1/4 cupsoy sauce
- 1/4 cupmirin
- 1/4 cupsake
- 1 tbspneutral oil
Wait for the glaze
Do not rush the final stage. The braise is done only when the liquid turns into a dark, thick syrup that clings to the mushroom surface without pooling at the bottom of the pan.
The method.
Prep the mushrooms
Wipe the caps with a damp cloth if necessary. Leave them whole if they are small, or slice them into half-inch thick strips.
Sear the caps
Heat the oil in your skillet over medium-high heat. Add the mushrooms and cook undisturbed for 2 minutes to develop a light browning on one side.
Combine the liquids
Whisk the soy sauce, mirin, and sake together in a small bowl. Pour the mixture over the mushrooms.
Braise
Lower the heat to medium-low. Simmer the mushrooms for 8 to 10 minutes. Stir occasionally so they color evenly.
Finish the glaze
Increase the heat to medium-high once the liquid has reduced by half. Toss the mushrooms continuously for 2 to 3 minutes as the remaining liquid caramelizes into a dark, syrupy glaze.
Other turns to take.
Aromatic Infusion
Add a thin coin of ginger or a smashed garlic clove during the braising step for an extra layer of heat.
When it doesn't go to plan.
Choose shiitakes that feel dry and firm to the touch, not slimy.
If using dried shiitakes, rehydrate them in warm water first and use a portion of the soaking liquid as part of the braising base.
The mushrooms will continue to absorb the glaze as they cool, so pull them off the heat the moment the syrup looks syrupy.
The ones that keep coming up.
Can I use low-sodium soy sauce?
You can, but the final glaze will be less intense in color and depth; you may need to reduce the liquid further to get the right consistency.
How long do these keep?
Kept in an airtight container in the refrigerator, they remain firm and flavorful for up to three days.
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