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The preparation:
If you are using dried shiitake, soak them in water for 30 minutes to 1 hour. Then drain them well and remove the stems.
Also remove the stems from fresh shiitake and, if necessary, cut them into bite-sized pieces.
In a small pot, combine water, soy sauce, mirin, and sugar over medium heat and stir lightly.
Add the shiitake. Once everything is boiling, reduce the heat and let the mushrooms simmer for 10–15 minutes until they are tender and the liquid has almost evaporated.
Remove the pot from the heat and let the mushrooms cool. Perfect as a side dish or filling for sushi rolls!
Table of contents:
Summary
Shiitake-no-Amani celebrates the traditional Japanese sweet-marinated shiitake mushrooms, a beloved dish known for its perfect blend of sweet and savory flavors that highlight Japan’s unique taste balance. These mushrooms have been a kitchen staple since the Edo period, prized for their rich umami and long shelf life, especially in dried form. Sweet-marinated shiitake are not only enjoyed as a simple side dish but also play a key role in bento boxes, New Year’s celebrations, and various rice and soup dishes. They shine as a classic ingredient in futomaki, the thick sushi rolls, where their dark color and sweet-savory taste add both a delicious contrast and visual appeal, often paired with other traditional fillings like tamagoyaki and kampyo.The Cultural Significance of Sweet-Marinated Shiitake Mushrooms
Sweet-marinated Shiitake mushrooms are a classic of Japanese home cooking, beloved for centuries. Their sweet-salty flavor reflects the typical balance of sweetness and umami in Japanese cuisine. Shiitake mushrooms are easily available all year round, and dried shiitake have a longer shelf life, which has made them a staple in many Japanese households.
These sweet-marinated mushrooms are often served not only as a side dish but are also used in bento boxes or in traditional New Year's dishes (Osechi Ryori). They are also very versatile—whether in rice dishes, soups, or as a filling for sushi rolls.
The Origin of Sweet-Marinated Shiitake Mushrooms
It is difficult to pinpoint the exact origin of sweet-marinated Shiitake mushrooms, but their history goes back to the Edo period. At that time, Shiitake were valued for their strong umami flavor, and dried Shiitake were especially practical for merchants and warriors due to their long shelf life.
The spread of soy sauce and sugar during the Edo period made this method of preparation popular. Sugar was a luxury item back then, and the combination of sweetness and saltiness became more and more common in everyday cooking. This is how Shiitake in a sweet-salty marinade became an established part of the Japanese diet.
Sweet-Marinated Shiitake and Their Role in Futomaki (Thick Sushi Rolls)
Sweet-marinated Shiitake mushrooms are a classic ingredient in Futomaki, the thick sushi rolls. Their sweet-salty flavor pairs perfectly with the slightly tangy sushi rice and brings a harmonious balance to the filling.
For sushi rolls, the marinated Shiitake are often cut into fine strips and combined with other ingredients like Tamagoyaki (sweet omelette), Kampyo (dried gourd strips), or Denbu (sweet fish flake topping). The dark color of the Shiitake also provides an attractive contrast in the cross-section of the roll, making it appealing not only in taste but also visually.
Comments
I made it with different type of mushrooms and my wife approved them all :D
Hey Variks, Love hearing about your mushroom variations! 🍽️ So glad they got approved. Thanks for trying out my recipe and leaving feedback!