Simmered Shiitake & Carrot

Name: Simmered Shiitake & Carrot
Total time: 1800 s
Yield: 4 Servings
Cuisine: British
Ingredients: 30 g Dried Shiitake Mushrooms *I used small ones; 1 large Carrot *about 200g, cut into 8mm thick discs; 1 cup Water that was used to soak Shiitake *OR Dashi Stock of your choice; 1 tablespoon Sugar *add more if you like sweeter flavour; 2 tablespoons Soy Sauce; 2 tablespoons Mirin

Hiroko Liston @hirokoliston

Melbourne, Australia

When I cook ‘Simmered Shiitake’, I most likely add some vegetables such as Lotus Root, Bamboo Shoot OR Gobō, etc. Most them are hard to find where I live. The easiest option is Carrot. This is a typical Japanese dish, though you would never come across at Japanese restaurants. It is absolutely easy to cook. Enjoy it with freshly cooked Rice.

Hiroko Liston @hirokoliston

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Ingredients

30 minutes plus soaking time

4 Servings

30 gDried Shiitake Mushrooms *I used small ones
1large Carrot *about 200g, cut into 8mm thick discs
1 cupWater that was used to soak Shiitake *OR Dashi Stock of your choice
1 tablespoonSugar *add more if you like sweeter flavour
2 tablespoonsSoy Sauce
2 tablespoonsMirin

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Steps

30 minutes plus soaking time

1

Clean and wash Dried Shiitake, then Soak in plenty of water for 1-2 hours at least, OR until completely soft. Drain but save the water if you use it for cooking. Wash them well again. *Note: Cut in half if large.
2

Place Shiitake and Carrot in a saucepan, add Water that was used to soak Shiitake (*avoid the dirt and settlings) OR Dashi Stock of your choice.
3

Add Sugar, Soy Sauce and Mirin, bring to the boil, then cover with a lid, and simmer for 20 minutes. Remove the lid and cook until the sauce is reduced or almost gone, depending on how strong the flavour you like.
4

*Note: I usually stop cooking when the sauce is reduced but still there, and let Shiitake and Carrot cool in the sauce.