← World Ingredient GuideVegetables, aromatics & mushrooms

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)Bibimbap Chawanmushi (Japanese Savoury Egg Custard)Japchae (Korean Glass Noodles)Shabu-Shabu Sukiyaki Tempura (Shrimp and Vegetable)Yosenabe Miso Butter Shiitake Älplermagronen (Swiss × Japanese)Japanese Wafu Soy-Butter Mushroom Aglio Olio Dolsot Bibimbap with Crispy Rice and Beef Gochujang Miso Bolognese Udon Budae Jeongol with Brisket Broth and Aged Chilli Paste Cast-Iron Sirloin Bulgogi with Scallion Salad Ichiban-Dashi Chawanmushi with Silver Dashi Glaze Hong Kong Crispy Noodle Cake with Shrimp and Chicken Red Wine Jjimdak (Korean Braised Chicken)Seared Chicken Thigh Dakbokkeumtang with Homemade Chilli Oil Beef Brisket Doenjang Jjigae with Rice-Water Stock Egg Drop Gravy Rice Bowl with Garlic Chilli Crunch Restaurant-Style Puffy Egg Foo Young with Char Siu and Shrimp Miso-Butter Salmon Foil-Yaki Crispy Rice Paper Shrimp Dumplings Bulgogi Hayashi Rice (Korean × Japanese)Japanese Dashi-Braised Holubtsi Sanratanmen (Japanese Hot and Sour Ramen)Hot and Sour Fried Rice Mala Japchae (Sichuan-Spiced Glass Noodles)Crispy Japchae Rice Paper Dumplings Buckwheat Kasha Bibimbap with Gochujang Mushrooms (Russian × Korean)Miso Tomato Minestrone Japanese Miso Butter Shiitake Risotto Crispy Mushroom Risotto Squares with Whipped Ricotta and Hot Honey Japanese-Style Panko Piroshki with Glass Noodles and Egg (Russian × Japanese)Gochujang Pork Potjie Tom Yum Shoyu Ramen with Prawns Jeju-Style Thick-Cut Pork Belly with Anchovy Dip Tom Kha Coconut Samgyetang Kroeung Miso Pork Hot Pot (Cambodian × Japanese)Dashi Shabu-Shabu with Homemade Ponzu and Egg Zosui Ginger-Scallion Fish en Papillote with Soy Brown Butter (Chinese × French)Gochujang Chicken Stroganoff Kansai-Style Sukiyaki with Marbled Beef Sukiyaki Carbonara Edomae-Style Tempura with Matcha Salt Miso Cream Chicken and Shiitake Vol-au-vent (Belgian × Japanese)Ichiban Dashi Yosenabe with Ginger Chicken Tsukune Yosenabe Seafood An-kake Rice Bowl with Jammy Egg Yukgaejang Bibim-myeon (Spicy Beef Mixed Noodles)

Updated 2026-10-10