Shiitake Dashi From Dried Mushrooms You Can Buy Online!

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Shiitake dashi is one of the easiest ways to make dashi out of all dashi recipes. Not because it has much easier cooking steps, but because you can get dried shiitake mushrooms almost anywhere online now.

And that’s all you need, shiitake dashi is shiitake mushrooms and water.

Here’s how to make it:

Shiitake dashi recipe

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Shiitake Dashi Recipe

Joost Nusselder
Dried shiitake mushrooms are the easiest to find dashi ingredients so anyone should be able to make this dashi.
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Prep Time 15 minutes
Soaking time 30 minutes
Total Time 45 minutes
Course Lunch
Cuisine Japanese
Servings 2 people


  • Mason jar or another container for the dashi


  • 4 dried shiitake mushrooms
  • 2 cups water


  • You’ll need two cups of water and four dried shiitake mushrooms.
    Vegan dashi broth with kombu and shiitake
  • Now soak the mushroom in water for 30 minutes in a jar or a bowl. I use a mason jar for this.
    You can soak them for 12 hours in the fridge for more flavorful results. I definitely recommend doing that.
  • After the dashi has had time to soak, open the jar and pinch the mushrooms to get all of their flavors out then remove them from the water and throw them away or use them in another recipe like a delicious miso soup.
    Pinch the shiitake mushrooms to release flavors
  • Now strain your stock by pouring the liquid through a fine strainer and remove any pieces of debris you see floating in it with a spoon now keep this stock in the fridge for no more than three days.
    Strain the dashi


Keyword Dashi, Vegan
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Best shiitake mushrooms to use

Dried shiitake mushrooms taste so good once they’re rehydrated in the hot broth. It’s a good way to add substance and flavor to the soup.

Dried Shiitake Mushrooms

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Shiitake Dashi

Shitake dashi is made from dried shitake mushrooms. It is famous in Japan, and many vegetarians or vegans prefer it because it adds a strong salty flavor to the dashi. 

This dashi doesn’t need boiling and all you have to do is to soak the dried shiitake mushrooms in lukewarm water.

It is not recommended that you use water that’s been heated to almost or at its boiling point. This may prevent the shitake mushroom from releasing the much-needed savory umami flavor.

Unlike the kombu dashi though, the shitake dashi has a dark brown color to the broth.

Some people mix shitake dashi and kombu dashi to get the best of both flavors.

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.