• To prepare dried shiitake mushrooms, gently rinse under running water and drain them.
• Take the shiitake, put them in a bowl, and pour over enough water to cover them. Put a plate or small lid on top, so the mushrooms stay submerged. Place in the refrigerator overnight (8 hours).

  Shiitake mushrooms should be fleshy with a lustrous appearance in their reconstituted state. You can expect them to be 5 times heavier than they were before. Your soaking water will have developed a brown color.
• Pull out a couple of shiitake mushrooms and squeeze the liquid out. Save the liquid! This liquid is packed with nutrients and tastes delicious, and it makes a good dashi broth. This broth is used in Japanese miso soup, udon, simmered food, etc. It will keep for a week in the fridge or a month in the freezer.
• Remove the stems by cutting them with a knife, then toss them.
• To prepare whole shiitake mushrooms, making shallow cuts will speed up the cooking process and enable the mushrooms to soak up the seasoned liquid more effectively.
• You should angle the blade and pull it toward you as you slice Sogigiri style. With their larger surface area, Shiitake mushrooms are better at absorbing flavors.
• Cook the mushrooms according to your recipe.

Clever idea if you’re in a hurry:

• Pour hot water into a large French press, brimming with all the pantry essentials, and let it steep for around 30 minutes.
• As soon as the ingredients soften, plunge the plunger gently. To squeeze out more umami flavors from the mushrooms, just as you would when making coffee.

  Use the mushrooms as ramen toppings, garnish risotto with them, or even substitute them for fresh mushrooms. Whether you want to keep the liquid for broths and soups or dump it, it’s up to you. If you’re like me, you’ll save it for another broth.