Japanese Shitake Mushrooms with Shoyu (Soy Sauce)


  • 20 dried shitake mushrooms
  • 3 tbs canola oil
  • 2 tbs shoyu (soy sauce)
  • 1 and 1/2 tbs superfine sugar
  • 1 tbs toasted sesame oil
  • Start soaking the shitake the day before.
  • Put them in a bowl almost full of water. Cover with a small plate to stop them from floating, and let them soak for 1 hour.
  • Measure 1/2 cup liquid from the bowl.
  • Drain the shitake into a wire mesh sieve. Remove and discard the stalks.
  • Heat the oil in a wok or large saute pan.
  • Stir fry the mushrooms over high heat for 5 minutes, stirring constantly.
  • Reduce the heat to low, then add the measured liquid, the soy sauce and sugar.
  • Cook until there is almost no moisture left.
  • Add the sesame oil.
  • Leave to cool, then slice and arrange the shitake on a large plate.

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