Shiitake mushrooms

椎茸 shiitake / 香菇 xiānggū

Flavor and role

Mushrooms with thick, chewy caps rich in savory umami (guanylate). The stems are tough, so use them for stock.

Typical dishes and uses

Bulgogi, japchae, miso soup, Chinese stir-fries, mushroom hot pot.

Substitutes

Oyster or king oyster mushrooms 1:1 (less umami). 1 dried shiitake = about 3 fresh shiitake.

Storage

Keep in a paper bag in the fridge 5-7 days. Sliced and frozen, they keep 1 month. Do not wash in water; wipe with a damp cloth.

Main countries

Japan · China · Korea

Used in this book

Bulgogi (Korean Marinated Beef)BibimbapJapchae (Korean Glass Noodles)Shabu-ShabuSukiyakiTempura (Shrimp and Vegetable)Japanese Wafu Soy-Butter Mushroom Aglio OlioDolsot Bibimbap with Crispy Rice and Beef GochujangMiso Bolognese UdonBudae Jeongol with Brisket Broth and Aged Chilli PasteCast-Iron Sirloin Bulgogi with Scallion SaladHong Kong Crispy Noodle Cake with Shrimp and ChickenRed Wine Jjimdak (Korean Braised Chicken)Seared Chicken Thigh Dakbokkeumtang with Homemade Chilli OilBeef Brisket Doenjang Jjigae with Rice-Water StockEgg Drop Gravy Rice Bowl with Garlic Chilli CrunchMiso-Butter Salmon Foil-YakiCrispy Rice Paper Shrimp DumplingsSanratanmen (Japanese Hot and Sour Ramen)Hot and Sour Fried RiceMala Japchae (Sichuan-Spiced Glass Noodles)Crispy Japchae Rice Paper DumplingsMiso Tomato MinestroneJapanese Miso Butter Shiitake RisottoCrispy Mushroom Risotto Squares with Whipped Ricotta and Hot HoneyGochujang Pork PotjieTom Yum Shoyu Ramen with PrawnsJeju-Style Thick-Cut Pork Belly with Anchovy DipTom Kha Coconut SamgyetangDashi Shabu-Shabu with Homemade Ponzu and Egg ZosuiGochujang Chicken StroganoffKansai-Style Sukiyaki with Marbled BeefSukiyaki CarbonaraEdomae-Style Tempura with Matcha Salt

Updated 2026-10-10