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How to cook kanpyo and shiitake

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How to cook kanpyo and shiitake

Kanpho and shiitake are important ingredients for maki-zushi and maze-zushi, and even in temaki-zushi. Get dried kanpyo and dried shiitake from a Japanese grocery.

Materials

About 2 oz dried shiitake (6 to 8 pieces)

1 to 2 oz dried kanpyo

Uncooked dried kanpyo

Uncooked dried shiitake

Cooking kanpyo and dried shiitake

· Soak both in water for a few hours. Put both together in a cooking pan with just covering the top of the shiitake and kanpyo.

· Boil for 15 minutes.

· Cool down and dispose water.

· Squeeze shiitake to remove water. Kanpyo is very soft. Try to remove water from kanpyo, but treat it gently.

· Put both back into the cooking pan. Add 1 tablespoon sugar, 3 tablespoon soy sauce and ½ teaspoon of dashino-kona (Hondashi for example). Cook gently for 10 to 15 minutes. A couple of times during the heating, push each shiitake down using a large spoon so the water inside is squeezed out and the soy sauce and sugar taste come inside shiitake.

· Cut a piece from the edge of one shiitake and taste it. If the taste is rich with a little sweetness, then cooking is done. If taste is not enough, add soy sauce and mirin, and continue cooking boiling down the liquid, while squeezing out water from shiitake.