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Emi Kazuko, Yasuko Fukuoka

Slow-Cooked Shiitake with Shoyu

Fukumé-ni

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Preparation info
  • Serves

    four

    • Difficulty

      Easy

Appears in
The Japanese Cookbook
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

Shiitake cooked slowly are so rich and filling, that some people call them “vegetarian steak”. This dish, known as Fukumé-ni, can last a few weeks in the refrigerator, and is a useful and flavourtul addition to other dishes.

Ingredients

  • 20 dried shiitake mushrooms
  • 45 ml/3 tbsp vegetable oil

Method

  1. Start soaking the dried shiitake the day before. Put them in a large bowl almost full of water. Cover the shiitake with a plate or lid to stop them floating to the surface of the water. Leave to soak overnight.

  2. Measure 120ml/4fl oz/½ cup liqu

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