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

Bak Chor MeeGalbi-jjim (Braised Beef Short Ribs)Hot and Sour SoupNikuman (Japanese Steamed Pork Buns)Homemade Shoyu RamenHouse Sambal Bak Chor Mee with Lard CrispsBak Chor Mee Potstickers with Black Vinegar Chilli DipSpiced Bossam with Sweet-Spicy RadishHawker-Style Black Chai Tow Kway with Dried Shrimp Radish CakeCharcoal Cơm Tấm Sườn Chả with Steamed Egg MeatloafSilky Cantonese Congee with Pork Rib Broth and Crispy ShallotsHand-Cut Dak-kalguksu in Clear Chicken BrothShiitake, Silken Tofu and Chicken Egg Flower SoupSeared Royal-Court Galbi-jjimRich Perilla Gamjatang with Seasoned Napa GreensSichuan-Style Hot and Sour Soup with ShrimpRoyal Court Beef Japchae with Braised NoodlesSmoky Seafood Jjamppong with Homemade Chili OilSeared Thigh Andong Jjimdak with Homemade CaramelEarthenware-Pot Kongnamul Gukbap with SquidYangzhou Clear-Stewed Lion's Head (Qing Dun Shizitou)Hand-Cut Lu Rou Fan with Shiitake and Caramel BraiseExtra-Juicy Hand-Chopped Pork NikumanCrispy Nikuman Pork Toast with Karashi MayoTokyo-Style Clear Chicken Shoyu RamenClam Sujebi with Anchovy-Shiitake BrothBeef Brisket Tteokbokki with Chili Oil and Jammy EggsGolden Yolk-Coated Yangzhou Fried Rice with Scallion Oil

Updated 2026-10-10