Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 30minutes
- Dried shiitake mushrooms : 50g
- 水 : 500ml
- (A) sugar : 大さじ2
- (A) Mirin : 大さじ3
- (A) Soy sauce : 大さじ2
rehydrate the dried shiitake mushrooms
Put water (not listed) in a bowl and wash the dried shiitake mushrooms in it.
After washing by changing the water (not listed) 2-3 times, put the water and dried shiitake mushrooms in a bowl and refrigerate for half a day.
Add broth and seasoning
Cut off the stems of the rehydrated dried shiitake mushrooms.
Strain the reconstituted juice through a tea strainer into the pot, add (A) and mix lightly.
Place the dried shiitake mushrooms in the pot with the shaft facing down.
Cover and simmer
Heat 2 over medium heat, and when it boils, lower the heat and remove the scum.
Cover with a drop lid and simmer over low heat for 20 minutes.
Remove the drop lid and simmer over low heat until a little liquid remains.
When the broth is reduced, turn off the heat and leave the lid slightly ajar to cool down.
・The amount of dried shiitake mushrooms is measured in a dry state.
・When rehydrating dried shiitake mushrooms, make sure the stems are facing downwards. Cover the dried shiitake mushrooms with plastic wrap, not the rim of the bowl.
・If you don't have a drop lid, you can use kitchen paper instead.
・If the broth runs out while boiling with the drop lid on, it will burn.
・Can be used for osechi, futomaki, and ehomaki. You can freeze it by putting it in a storage bag and removing as much air as possible.
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