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Shiitake Mushroom Stock

Shiitake no Dashi

Cuisine: Japanese
Region: Common

The Shiitake Mushroom Stock is used as a vegetable stock in other Japanese recipes. Unlike other vegetable stocks, this one requires neither simmering, nor boiling (Yes, it is possible.) Enjoy!

Yield: 4 cups
Cooking time: +3 hrs
You need: a bowl


  • 15 to 20 dried shiitake mushrooms,
  • 4 cups of water.


  1. Take a bowl and add 4 cups of cold water.
  2. Add the shiitake mushrooms into the bowl and leave them soaking for at least 3 hrs.
  3. The water in the bowl will become brown – from light brown to dark brown. This is the stock. 🙂

Notes on Shiitake Mushroom Stock

  • If you don’t intend to use the stock in the same day, cover the bowl and put it in the fridge. It will last for approx. 2 weeks.
  • When you take it out of the fridge either allow the stock to gradually adjust to room temperature before heating it up for further use.
  • Enjoy!

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