Yasai no Fukumeni

Shitake Mushrooms & Cabbage

Here’s an easy side dish we tried over the weekend I am sure you will enjoy.

Here’s what you’ll need:

1. 1 pkg. Dried Shitake Mushrooms
2. 1 Cabbage
   1/3 tsp of Mirin
3. 3 tsp of Japanese Soy Sauce

Now I’ve worked with Shitake mushrooms before but never understood which was better to purchase them dried or fresh. With this recipe the use of using dried Shitake becomes all too clear.


Many Japanese meals may contain either a broth or simmering stock I didn’t understand this before until this was explained to me such as I in turn will explain to you the reader of this blog. In this recipe, using dried Shitake Mushrooms ( cut in halves, or quarters depending on the size of the Shitake) soak them in water until soft. Don’t throw out the water just yet because you’ll need that for your simmering sauce. No, that’s not the sauce but that is the prime component of it so this is where buying dried Shitake comes in handy.

While the Shitake is soaking, cut half a cabbage into quarters. Remember that regardless of what ethnic cooking you are doing, presentation is part of the game so make those quarters neat!


Your nest step is to make your simmering sauce.
To do that, take 1 ¼ cup to 1 ½ cup of the water left over from the Shitake Mushrooms.

Next, add 1/3rd tsp Mirin and 3 tsp of Japanese Soy Sauce.




Mix these ingredients together and pour them into a wok or a large simmering pot. Heat to boiling.
Once the sauce is boiling lower to moderate heat and add the Shitake Mushrooms and let simmer for another five minutes.
Add your cabbage squares and cook until soft then serve!
Enjoy!