Dried shiitake mushrooms

干香菇 gān xiānggū / 干し椎茸 hoshi-shiitake

Flavor and role: Sun-dried shiitake with far stronger aroma and umami than fresh. The soaking water also makes a good stock.
Typical dishes and uses: Japchae, Chinese stir-fries and steamed dishes, Buddhist temple vegetable stock, aroma for beef noodle soup.
Substitutes: 3 fresh shiitake = 1 dried shiitake. Mushroom stock powder also works.
Storage: Keep sealed in a dry place at room temperature for 1 year. Soak in cold water for 6 hours or more, or in lukewarm water for 30 minutes (a pinch of sugar speeds it up).
Main countries: Japan · China · Korea
Used in this book: Galbi-jjim (Braised Beef Short Ribs)Hot and Sour Soup Homemade Shoyu Ramen Spiced Bossam with Sweet-Spicy Radish Charcoal Cơm Tấm Sườn Chả with Steamed Egg Meatloaf Hand-Cut Dak-kalguksu in Clear Chicken Broth Shiitake, Silken Tofu and Chicken Egg Flower Soup Seared Royal-Court Galbi-jjim Rich Perilla Gamjatang with Seasoned Napa Greens Sichuan-Style Hot and Sour Soup with Shrimp Royal Court Beef Japchae with Braised Noodles Smoky Seafood Jjamppong with Homemade Chili Oil Hand-Cut Lu Rou Fan with Shiitake and Caramel Braise Tokyo-Style Clear Chicken Shoyu Ramen Beef Brisket Tteokbokki with Chili Oil and Jammy Eggs Golden Yolk-Coated Yangzhou Fried Rice with Scallion Oil

Updated 2026-10-10