For Sushi: Slowly Simmered Shiitake Mushrooms

• 5 or 6 medium Shiitake mushrooms
• 50 to 100 ml Liquid from reconstituting the shiitake
• 200 ml including the soaking water from the shiitake Dashi soup stock
• 1 tbsp Mirin
• 1 and 1/2 tablespoon Sugar
• 1 and 1/2 tablespoon Soy sauce

1. Combine the dashi soup stock and the soaking water from the shiitake in a pot, cut off the stems of the shiitake, add it to the pot, then simmer.
2. Carefully remove any scum that rises to the top.
3. After simmering for 5 minutes, add the sugar and mirin, then simmer for about 5 more minutes to sweeten.
4. Add the soy sauce.
5. Simmer for about 15 to 20 minutes on very low heat until the soy sauce thickens.
6. Remove from heat, and let the mushrooms marinate in the sauce until they cool.
7. I used them in country-style fat sushi rolls.
8. You can enjoy them on their own too!
9. I used small shiitake mushrooms here and put them in a bento.

shiitake mushrooms, shiitake, water, mirin, sugar, soy sauce

Taken from cookpad.com/us/recipes/154040-for-sushi-slowly-simmered-shiitake-mushrooms (may not work)