How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Dried Shiitake can be used in a variety of recipes. By using this method to reconstitute them, you can be sure that you are getting the best possible flavor. Rehydrating dried Shiitake at a low temperature will enhance their natural sweetness, and maximize the characteristics that give them their umami taste. Guanylate – the compound found in dried Shiitake that gives them their umami taste – also serves to enhance the umami of other ingredients. As a result, the entire dish will become even more delicious. Rehydrating them in a resealable zipper bag will give you the added convenience of fitting them in a small space in your fridge. Use a fairly large quantity of water, so that the Shiitake are completely submerged. You can add more water if needed later. If you have a lot of liquid leftovers, you can use it to make a broth for soup, etc. To prevent bitterness, strain the soaking liquid with a fine strainer, such as a tea strainer.

How to Rehydrate Dried Shiitake mushrooms to achieve the best taste, texture, and Umami. Plus, some advice for food professionals. https://sugimoto.co/en/the-most-delicious-way-to-soak-dried-shiitake-mushrooms/

Did you know that Dried Shiitake is the most powerful Natural Umami Booster with or without adding a Shiitake taste? See why & how: https://sugimoto.co/en/how-to/why-does-dried-shiitake-make-food-taste-better/

Basic

Rehydration

Soaking water

Ingredients

Steps

Rinse the dried shiitake mushrooms with water to remove any dirt.

Put the rinsed shiitake and water in a resealable zipper bag. Close the bag, making sure to remove the air.

Leave the bag in a refrigerator overnight to allow the shiitake to be fully reconstituted. (Reconstituting at a low temperature will enhance their sweetness.)

Strain the soaking liquid in a fine strainer, such as a tea strainer.

Remove the hard stems of the reconstituted shiitake before using. (Stems can be used later in soups, stews, and sauces to add umami.)

Point

Slow rehydration at less than 10°C for 5-24 hours is required to increase the Umami Guanylate.
To reduce soaking time, take out the Shiitake one hour after you started soaking, remove the stem, soak for another hour until soft. Shiitake absorbs water from the cut surface of the center, so it can be quickly and plumply rehydrated.