I love shiitake mushrooms! I love gochujang! I tried putting them together!Lightly coat with the katakuriko. If there's too much flour, the mushrooms will become powdery.Shiitake mushrooms cook quickly, If you can put a knife though the stems, they're ready. Recipe by John Lee Cooker

I got ahold of very meaty thick shiitake mushrooms and decided to cook them with chicken thighs. Their combination is great, isn't it? As I wanted to eat this dish with rice I had this dish sweet and savoury flavoured and I also added vinegar to make it lighter.Combine the seasonings beforehand or the chicken and shiitake mushrooms will be overcooked. With a few ingredients and cooking processes, you will have a delicious dish. For 4 servings. Recipe by Hachan mama

I love simmered shiitake mushrooms.It's a family favorite!If you allow the shiitake mushrooms to reconstitute overnight, they'll become tender.I made 5 sushi rolls with this amount. Recipe by Pecchin

I love meat, and I'm fond of meat-based miso. However to get along with my husband who is vegetarian I've increased my knowledge about shiitake, and I casually tried my hand at making this. It came out pretty well, so now I have a stock item I can use.Mincing the shiitake mushrooms is a real test of patience. If you have a blender I think you can do it easily using the pulse mode. Recipe by Burky

Many people told us during Food Fairs, they preferred the Vegan Dashi rather than the traditional Japanese Dashi! We have created this delicious dish using a plant-based only, Shojin (Japanese Zen Temple Cuisine) Dashi especially for the enjoyment of vegans.The recipe for this braise features a delicious preparation method for dried Shiitake mushrooms, which are among the most umami-packed vegan ingredients. The leftover dashi stock ingredients of kombu (kelp), soybeans, and kanpyo (gourd strips) give wonderful flavors by stir-frying and simmering them with mirin and soy sauce. Give this recipe a try and enjoy the flavors of Shiitake mushroom dashi.If you use too many high-quality Shiitake mushrooms in the soup, the Umami flavor might become too strong and result in a bitter taste. If that happens, reduce the amount of Shiitake Dashi and increase the amount of kombu/soybean Dashi. Guanylate, an Umami component unique to dried Shiitake, gives rise to a bitter taste if its concentration is too high. You can simply dilute it to solve the problem.

When I'm able to get my hands on good shiitake mushrooms, I always prepare this.Whenever I make this, it puts a smile on everyone's faces.Before coating the mushrooms in the sauce, blot the excess oil from the frying pan with a paper towel. Otherwise, the sauce may separate and not coat the mushrooms well.When dredging the shiitake in katakuriko, coat lightly, otherwise, they will get too floury. Recipe by Haranouenoponyoponyo

Dried shiitake mushrooms are very expensive. Make a bunch of dried shiitake mushrooms when they are in season and cheap!There are no hints, just dry out the shiitake mushrooms! That's all you need to do for these great tasting dried shiitake mushrooms! Recipe by Cooking S Papa

I tried making this as a bento lunch box item.It's a dish that fills you up without meat.I use leftover vegetables cooked in salt to accompany this and added some color. Since it's seasoned well, you can put it on top of rice and serve it up as a Ginger Kurumabe Rice Bowl. To make the dashi, I immerse the kombu, and dried shiitake mushrooms in water in a cylindrical container, then allow it to produce stock as-is. I recommend this method, as you can use it at any time. Recipe by miki21

I had a lot of shiitake mushrooms. You can add konbu seaweed if you like, but shiitake mushrooms on their own are really delicious too. Great with rice, somen noodles, sushi, and more.Take care not to let it burn. I cooked it from beginning to end over medium heat. It was done in 15 minutes. Recipe by qoouru

I wanted to make an easy and standard Okinawan food!You can change up the ingredients with anything you like. I like to add hijiki, burdock, and aburaage, switch up the shiitake with shimeji mushrooms, exchange the Chinese chives for the green onions, etc.You can store the leftovers in the refrigerator. By the way, I like to add a lot of sesame oil and green onions. ( Recipe by Nanapi

My mother taught me how to make a basic simmered freeze dried tofu, and I just modified it slightly.I don't really have any hints but as for the ground meat, you can use either chicken or pork. You can sub shimeji mushrooms for the shiitake and they are delicious.In the version with the edamame, it's great when topped at the end with a beaten egg. Recipe by Rinario

I got my hands on some big, delicious looking shiitake mushrooms.The mushroom stems have a good, crisp texture and are full of dietary fiber Enjoy them, don't throw them away.If you have an automatic meat rolled-vegetables course on your microwave oven you can use that for simplicity, but you can also make these deliciously in a frying pan, or oven. For 2 servings. Recipe by Camino1111