Japanese shiitake simmered in sake, mirin and shoyu

Shiitake mushrooms are so fragrant they do not need any condiments. However, there is one traditional way to enjoy their exqusite flavour even more.

Cooking this dish starts the day before from soaking dry shiitake. Fresh ones won't take long simmering. Immerse 12 large dry shiitake in lukewarm water. Do not use hot water as it scold the surface and blocks the inside from becoming moist.

The next day, pick out the mushrooms and chop them 3-4 mm thick. Use the water to boil rice or as stock for sauces and soups, not limited to Asian dishes.

Heat a thick-bottomed wok and add 2 tablespoonfuls of odourless vegetable oil. Stir-fry the mushrooms until fragrant. Reduce the heat and add sake, mirin and shoyu, 3 tablespoonfuls each. Simmer until the mushrooms absorb the liquid.