NN · Ingredient 66
Mushrooms · one recipe
Ingredient 66Mushrooms
Ingredient 66 · Mushrooms
Dried shiitake
Shiitake dried whole. Drying and soaking give a much stronger savoury taste than fresh shiitake. The mushroom's own enzymes make guanylate from RNA during the soak and the first heat. Guanylate with glutamate tastes far more savoury than either one alone. Soak in cold water for 30 minutes or more. Keep the soak liquid: it carries the taste.
Item no. 66
Aisle Mushrooms
Usual unit piece
Recipes 1
Also called
dried shiitake mushroomsdong gu冬菇getrocknete Shiitake
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I
Substitutes
oneFresh shiitake
Ingredient 67II
Recipes using it
oneRecipe
Mala Xiang Guo with Octopus, Shiitake and Greens
Sichuan dry-pot on Chiu Chow chilli oil, glazed with the octopus jar jelly, over rice
Sichuan · First revision · 27 OCT 2026