Dried shiitake are more intensely flavoured than fresh — the drying process concentrates umami compounds and develops woody, forest aromas that fresh shiitake do not have.
Dried shiitake (香菇 xiānggū) — also known as dried shiitake mushrooms or donko (冬菇, the thickest quality grade), in Japan 干し椎茸 (hoshi shiitake), in Korea 건표고버섯 (geon pyogo beoseot) — are the dried form of the Asian equivalent of porcini mushrooms.
Drying concentrates the guanylic acids (GMP) responsible for umami — dried shiitake contain more umami per gram than MSG. The soaking liquid is just as valuable as the mushroom itself and can be used as a broth.
shiitakedriedumamimushroomLentinula edodes is native to East Asia and has been cultivated in China for over 1,000 years. Quality classification: donko (冬菇, thick curled edge) > ko-shinko > koshin (open cap).
Intensely woody-earthy umami with a subtle smokiness and deep earthiness. The soaking liquid is amber-coloured with intense umami richness.
In China indispensable in red braises and claypot rice. In Japan essential in dashi (with kombu) and oden. In Korea in japchae and dubu-jorim.
Store dry for up to 2 years. Once soaked, keep refrigerated for a maximum of 3 days. Freeze the soaking liquid to use as instant dashi.
Soak in cold water for at least 4 hours (overnight is ideal) — hot water draws out the umami compounds. After soaking, cut off the tough stem and use it for stock.
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