Quick And Easy Rehydration For Dried Shiitake Recipe by Tony Sugimoto
Cooking Instructions 20 min 1 Snap off the stem of a thin-capped shiitake mushroom. 2 Place it cap-down in water. Submerge the shiitake evenly by resting a piece of food wrap directly on them in the water. 3 After 5 to 10 minutes, cut the shiitake in half with a knife. Cut off the remaining stem. Water will soak into the shiitake quickly from the freshly cut surfaces. 4 If it is soft enough, you can go ahead and cut the shiitake to your desired shape. The smaller it is cut, the faster it will return to its original texture. 5 When the shiitake has been submerged for about 20 minutes, it's ready for use in cooking. (For thicker Donko shiitake, you should let them soak slowly overnight.) 1 Snap off the stem of a thin-capped shiitake mushroom. 1 Snap off the stem of a thin-capped shiitake mushroom. 2 Place it cap-down in water. Submerge the shiitake evenly by resting a piece of food wrap directly on them in the water. 2 Place it cap-down in water. Submerge the shiitake evenly by resting a piece of food wrap directly on them in the water. 3 After 5 to 10 minutes, cut the shiitake in half with a knife. Cut off the remaining stem. Water will soak into the shiitake quickly from the freshly cut surfaces. 3 After 5 to 10 minutes, cut the shiitake in half with a knife. Cut off the remaining stem. Water will soak into the shiitake quickly from the freshly cut surfaces. 4 If it is soft enough, you can go ahead and cut the shiitake to your desired shape. The smaller it is cut, the faster it will return to its original texture. 4 If it is soft enough, you can go ahead and cut the shiitake to your desired shape. The smaller it is cut, the faster it will return to its original texture. 5 When the shiitake has been submerged for about 20 minutes, it's ready for use in cooking. (For thicker Donko shiitake, you should let them soak slowly overnight.) 5 When the shiitake has been submerged for about 20 minutes, it's ready for use in cooking. (For thicker Donko shiitake, you should let them soak slowly overnight.) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Vegetable Beef Soup Pancake mix Foodi Grilled BBQ Chicken Leg Quarters Curd rice The BESt Chicken Salad Sandwich Easy Vegetable Beef Soup Pancake mix Foodi Grilled BBQ Chicken Leg Quarters Curd rice The BESt Chicken Salad Sandwich Mango Popsicles Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake) Tomato masala Corn salsa Beans porridge The BESt Chicken Salad Sandwich Cinnamon crumb cake with chocolate chips and pecans Kulfi Banana Flaxseed Blueberry Smoothie Salami Swiss and Ham on Rye Mango Popsicles Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake) Tomato masala Corn salsa Beans porridge The BESt Chicken Salad Sandwich Cinnamon crumb cake with chocolate chips and pecans Kulfi Banana Flaxseed Blueberry Smoothie Salami Swiss and Ham on Rye