4 medium to large dried Shiitake mushrooms
Simmering Sauce:
1 cup water
1 tablespoon sugar
2 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons sake
1/2 teaspoon dashi no moto powder *
Place mushrooms in a medium bowl and add warm water to cover. Soak dried mushrooms in warm water for 30 minutes. After 30 minutes drain mushrooms and squeeze them dry. Cut off the discard stems. Prepare simmering sauce by combining all ingredients in a medium saucepan. Add mushrooms to simmering sauce and bring to a boil over medium high heat. Immediately reduce heat to medium low and simmer mushrooms for 15 to 20 minutes, or until the liquid had almost all evaporated and mushrooms are well coated with the sauce. Divide mushrooms and any remaining sauce between two small serving bowls.
* You can find dashi no moto powder in Asian grocery store or well stocked supermarkets. It makes instant "dashi" or bonito stock, a principle component of Japanese cooking.
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