Rehydrating dried shiitake mushrooms to Super-plump.

Your dried shiitake mushrooms haven't come into their own yet. If you're going to eat them anyway, try bringing them back to super-plump! The texture is plumper than fresh shiitake mushrooms, and the flavor is enriched! Dried shiitake mushrooms can be used from a single piece, so there is no waste.

Three tips for rehydrating them to plump and super-meaty. You should complete these sequentially.

1) Cut the stem early to allow it to absorb water from the centre.

2) Cut the cap so that water is absorbed from the cut surface. Cook once to perfect water absorption.

3) Freeze once, then defrost and use. The freezing trick will make them plump.


  • As much as required Dried shiitake mushroom
  • As much as required Water


Put the dried shiitake mushrooms in a zip-lock bag and add more water. Carefully wash the mushrooms, then throw away the water.
Add twice as much water as the shiitake mushrooms look like. (Appropriate is OK)
After 1 hour of soaking, take the shiitake mushrooms out, cut the stem with scissors and put them back in the bag again, so that the water is absorbed from the centre of the cap and the mushrooms can be quickly rehydrated in a fluffy state.
If it is not enough, add more water, remove the air, close the zipper and let it slowly rehydrate overnight in the fridge.
After rehydration, further cut the caps into bite-size pieces. Thick slices are also recommended.
Put the shiitake mushrooms and the soaking water together in a saucepan and bring to the boil over high heat, then simmer over medium heat for 10 minutes, removing any white foam that remains, then turn off the heat and leave to cool.
Strain through a colander or tea strainer and use the broth for cooking.
The stems are also umami-rich and rich in the antioxidants chitin and chitosan, so chop them finely and use them in your cooking.
Once the shiitake mushrooms have cooled, place them in a ziplock and freeze. It is recommended to put them in small, flat pieces for easy defrosting.
Feel free to freeze the broth together, freeze it separately, or cook it and freeze it afterwards.
Once frozen to a firm crisp, it is OK; when defrosted it will be back to super-plump.
For example, if you want to use it the next day, you can leave it in a Ziploc in the water at night and it will be fully defrosted in the morning.


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

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