Shiitake Risotto

Umami rich Shiitake risotto cooked with the stem and Shiitake broth! This risotto is filled with the Umami taste of Shiitake and bacon. It is a Japanese-style risotto made with cooked rice. The Umami taste of Shiitake and bacon allows you to cook this delicious dish in a shorter time. It is milder than risottos made with butter and is recommended for people with a sensitive stomach. Be careful not to stir it too much as the rice may crumble and become sticky. Recipe provided by: Hattori Nutrition College

Ingredients (4 servings)

  • 500g Cooked Rice
  • 8 pieces Dried Shiitake
  • 60g Thick-cut bacon
  • 1/2 clove Garlic (finely chopped)
  • 2 Tbsp Vegetable oil
  • 300ml Shiitake soaking water + water -A
  • 1 Tbsp White soy sauce with Dashi broth-A
  • 3 Tbsp Parmesan cheese
  • as necessary Parsley (finely chopped)
  • as necessary Coarsely ground black pepper


Rinse the dried Shiitake with running water and rehydrate with water.
Slice the Shiitake into 5mm slices and finely chop the stems. Cut the bacon into 2cm strips.
Add vegetable oil, garlic, and Shiitake into a frying pan and cook on low heat.
Once fragrant, add the bacon and the remaining Shiitake, in that order, then season with salt & pepper (separate from ingredients), and stir fry for a short time.
Add rice and A to 4. and turn the heat to high. Once boiling, turn the heat down to medium and stir occasionally while letting the moisture evaporate.
Finally, add Parmesan cheese and mix, before serving it on a plate and garnish with parsley. Add a sprinkle of coarsely ground black pepper, to taste.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


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