I love mushrooms for as long as I can remember, even when I was a little kid. I love mushrooms of all sorts, shiitake, button, enoki, straw mushrooms—canned or fresh.
One of the great things about the United States is that I can get fresh mushrooms easily. They are readily available at the market…
Whenever I get some fresh shiitake mushrooms at the market, I always make this Japanese-style braised mushrooms with dashi and mirin.
The end result is a very simple side dish that is absolutely umamilicious. You will know what I mean if you attempt this braised mushroom recipe at home.
How Many Calories per Serving?
This recipe is only 46 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Braised Mushroom with Dashi
- 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 into thin slices. This dish is best when served cold or at room temperature.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Simply delicious. Your recipe for braised shiitake is very easy to use: The five braising ingredients are on the shelf in most kitchens, and although the mushrooms seem pricey, there is very little waste. I prefer the small mushrooms, and buy them in abundance when our local markets have reduced prices. So little time needed to prepare such a big treat. Today, New Year’s Day on the Western calendar, I trimmed, washed 250 grams, and assembled the braising liquid in five minutes. By the time I finish this note of thanks, they will be cooked and ready to serve. Thank you, Bee.
Thanks Ray for trying my recipe!!
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.
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!