Shiitake and Chicken Simmered in Stock

Shiitake and Chicken Simmered is a very useful dish that can be arranged into various other dishes. It can be frozen in small portions as a stock braised dish for convenient use at any time!

Feel free to make lots of this to use in all kinds of dishes ahead of time. You can also chop the simmered Shiitake finely and add it to all standard daily dishes to boost their Umami! I had heard that stirring stewed, finely chopped Shiitake into an old favorite dish would take it to a whole new level of flavor, so I gave it a try. I was amazed by how good it was!

Combining Glutamate and Inosinate in the chicken and Guanylate in the dried Shiitake will always automatically create a synergy of great Umami taste.

You can make a great-tasting, fool-proof Japanese simmered Nimono dish soup base using the ingredients below. 

Kikkoman Japanese Noodle Soup Base ( Hon Tsuyu ) 

2x concentrated: 6 Tbsps

3x concentrated: 4 Tbsps

4x concentrated: 3 Tbsps

Ingredients (Makes 10 servings)

  • 20 Dried Shiitake mushrooms
  • 500ml Shiitake soaking liquid
  • 300g Chicken legs
  • 4 Tbsp Japanese Noodle soup base( 3x concentrated )
  • 1 Tbsp Sugar


Reconstitute the dried Shiitake mushrooms in a refrigerator overnight. ( You will be using the soaking liquid later. )
Place the reconstituted Shiitake mushrooms, their soaking liquid, and the chicken legs ( chopped into bite-sized pieces ) in a saucepan and cook on high heat.
Boil for two minutes. Add the noodle soup base and sugar, and cook on medium heat for 20 minutes to finish.


You can adjust the soup to make it soupier for various arrangements.

Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake

Why does dried Shiitake make food taste better?


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