Shiitake mushrooms have long been cherished in Japanese cuisine for their rich umami and fragrant aroma. Their history dates back to the Heian period (794–1185), when people would gather wild shiitake mushrooms. By the Kamakura period, dried shiitake had been introduced through trade with China, and by the Muromachi period, they were considered delicacies fit for shogunate offerings.
Full-scale cultivation began in the early Edo period, particularly in what is now Saiki City, Oita Prefecture. Methods like the nata-me technique (notching logs with a hatchet) and umegi (transplanting fungal spores) were developed to encourage shiitake growth on felled logs.
Today, shiitake are enjoyed in a wide range of dishes such as tempura, simmered dishes, and hot pots, and have even gained popularity abroad as “shiitake.” Dried shiitake, in particular, offer concentrated umami and are indispensable in traditional Japanese soup stocks.
This recipe solves a common issue: grilled shiitake often turn out tough and dry.
But when pan-seared, they stay plump, juicy, and delicious!
And there’s no need to wash a grill pan this method is super simple!
This is a favorite of my eldest child, who sniffs the air and devours these mushrooms with joy
Enjoy the full flavor of shiitake with minimal effort!
10 minutes
Makorin & Penko
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 pack fresh shiitake mushrooms
- Salt to taste (enough to lightly sprinkle using a tabletop shaker)
- Bonito flakes to taste
- Ponzu or soy sauce to taste
- Cooking oil to coat the frying pan
INSTRUCTIONS
Preparation
If the shiitake caps seem dirty, gently wipe only the cap surface with a paper towel—do not wash them. Cut off the stems at the base of the mushroom cap. Cut off and discard the tough part at the very end.
- 1
Start cooking
Lightly oil a frying pan,then wipe off excess oil with a paper towel.
Place the shiitake caps upside-down (gill side up) in the pan along with the trimmed stems.
Sprinkle salt evenly on the white inner surface of the caps.
- 2
Steam and sear
Cover the pan with a lid and cook over low to medium heat for about 5 minutes.
Turn the stems only halfway through cooking.
Do not flip the caps!
- 3
Finish and serve
You’ll see a flavorful broth pooling inside the caps.
Remove the lid and cook uncovered for another 1–2 minutes.
Carefully plate the mushrooms without spilling the juices.
Top with bonito flakes and a drizzle of ponzu or soy sauce, and enjoy!
RecipeID
176
Tips & Notes
Don’t wash shiitake. If dirty, gently wipe the caps with a paper towel.
Use a table salt shaker to sprinkle salt evenly over the mushrooms.
Never flip the shiitake caps over while cooking—this keeps their flavorful juices from spilling.
Adjust the cooking time depending on the size of the mushrooms.
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"I create quick, budget-friendly everyday meals that don’t require overexertion, as well as easy “one more dish” recipes using seasonal and affordable ingredients. My goal is to make delicious, comforting everyday meals with the ingredients and seasonings you already have at home—meals that both children and adults can enjoy together around the table with smiles. Awards & Achievements: 👑 Nadia 2018 Rookie Award 👑 Nadia Dairy Farmer Support! Milk Recipe Contest – Grand Prix 👑 Nadia × Yamaki Overcome Picky Eating with Katsuobushi Contest – Yamaki Special Award 👑 Nadia × Fujicco Easy Arranged Recipe Contest with Steamed Beans – Fujicco Award 👑 Nadia Editorial Team Award (Oct. 2022) 👑 Nadia Monthly MVP (Nov. 2022) 👑 Nadia × Kuradashi Stop Food Waste! Imperfect Ingredients Recipe Contest – Kuradashi Award 👑 Nadia × Japan Dried Beans Association Bean Arrangement Recipe Championship – Grand Prix 👑 Nadia Official Character Launch! Nya-dia Character Bento & Sweets Recipe Contest – Grand Prix 👑 Nadia × Hanamaruki Liquid Shio Koji Recipe Contest – Idea Recipe Award ・Nippon Ham 2nd Food Allergy-Friendly Cooking Contest – Judges’ Special Award ・Umami Seasoning Contest – “Shikanai” Award ・Meiji Oishii Gyunyu Family-Pleasing Milk Recipe Contest – Grand Prix ・Fujicco “Yorokonbu” Onigiri Contest – Grand Prix ・BRITA BRI Shabu Contest – Grand Prix ・Rama 50th Anniversary Regional Toast Contest – Kinki & Shikoku Region Grand Prix …and many more awards."