Fresh Shiitake Mushroom Tsukudani

Fresh Shiitake Mushroom Tsukudani

Tsukudani is a salty-sweet, long simmered dish that keeps well.
I used the stems and all to trap in the flavor.
This bouncy, chewy texture can only be achieved with fresh shiitake mushrooms.

Ingredients: 1 batch

Fresh shiitake mushrooms
282 g
4 tablespoons
Soy sauce
4 tablespoons


1. Wash the shiitake mushrooms, and slice thinly.
2. Put all the ingredients in a pot over medium heat (the photo just shows the shiitake mushrooms).
3. It will come to a boil in about 5 minutes and look like this. Skim off the scum.
4. Stir occasionally as it simmers. Let the shiitake re-absorb the liquid that comes out.
5. Simmer until reduced, like this.

Story Behind this Recipe

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.