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Braised Mushroom with Dashi


Braised Mushrooms with Dashi Recipe

1 cup dashi
1 tablespoon sake
2 tablespoons mirin
2 tablespoons soy sauce
1 teaspoon sugar
4 oz fresh shiitake mushrooms, stems trimmed


Add all the ingredients (except the mushroom) into a saucepan with a low to medium heat. As soon as it bubbles, add the mushrooms into the saucepan.

Cook until the dashi reduces to about half the original quantity, by then, the dashi stock would become slightly sticky because of the mushrooms. Turn off the heat, let cool. Cut the mushrooms to thin slices. This dish is best when served cold or at room temperature.

Cook’s Note:

You can get my dashi recipe in the Nabe (Yosenabe) post.

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13 COMMENTS... read them below or add one

  1. Maureen

    I’m a new reader of your site…love all your recipes. Never thought about braising mushrooms with dashi, I’m sure it’s delicious!

  2. Angie

    Hi Bee,

    Thanks for the recipe – I love all types of mushrooms too and always on the lookout for new and delicious ways to cook them. This sounds like a winner and will be on the menu soon!

  3. Hana

    This looks so yummy! I’ve never used braising as a cooking method before, but it seems simple enough.

    I just started browsing your site and am really enjoying what I see. I’m a pescetarian who loves Asian cuisine, and I’m always looking for new fish or vegetarian recipes. I love Japanese and Thai, and haven’t really tried any other Asian cuisine except Chinese. Could you suggest another Asian cuisine to try?

  4. Oh my! This looks wonderful, plus I just bought a big bag of dried shiitakes from the place I normally buy my tea leaves. They were out of the tea I normally buy, so I felt bad for leaving without buying something, and there they were in a big apothecary jar. Now I can try this recipe with them and get umami-riffic!

  5. Gina

    These are absolutely delicious! I couldn’t find sake, so I just substituted an extra tablespoon of mirin. I also sautéed them in a little bit of butter before adding the boiling mixture. Absolutely awesome!

  6. Kure

    I have made this recipe several times now and it always surprises me that I don’t just eat the entire batch in one sitting. So delicious. I actually misread your recipe and so sliced my mushrooms thinly (about 2-3mm) before putting it in the dashi and that allowed the mushrooms to really soak in the broth.

    Thanks again and I’m going to look for more great recipes on your site.

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