Mushrooms
Dried MaitakeDrying Time, Storage and Making the Most of Its Flavor
Maitake (hen of the woods) is a mushroom with a strong aroma and savory flavor.
Maitake is rich in ergosterol, which turns into vitamin D when exposed to ultraviolet light. Drying it in the sun increases its vitamin D.
Drying deepens its aroma and flavor even further, and in mixed rice or soups, the mushroom flavor really comes through.
| Drying time | Storage | |
|---|---|---|
| Dry | 3–5 days | 3 months at room temperature |
| Semi-dried | Half a day–1 day | 5 days in the fridge |
Drying times assume drying during the day in sunny weather and bringing them in at night.
How to dry maitake
- Wipe clean: Don’t wash it; wipe off any dirt with a paper towel.
- Tear: Trim off the hard base and tear into bite-sized pieces by hand. Torn edges are rougher than cut ones, so they dry faster and soak up flavor better.
- Lay out and dry: Spread on a basket without overlapping, somewhere sunny and breezy. Bring in by evening.
Where and when to dry is covered in How to Dry Vegetables, and tools in Tools for Drying Vegetables.
When it’s done
Dry (3–5 days)
It’s done when it has shrunk, darkened, and crumbles when pinched. The thick part at the base dries last, so check there.
Semi-dried (half a day–1 day)
The surface is dry. In tempura or stir-fries, it doesn’t get watery and its aroma comes through well.
Day by day
Before drying
Day 1
Day 2
Storage
- Dry: Put completely crisp maitake in a bag or airtight container with a desiccant, and keep somewhere cool and out of direct sun for about 3 months. In humid summer weather, the fridge is safer.
- Semi-dried: Keep in a bag in the fridge and use within about 5 days.
- Frozen: Both dry and semi-dried can be frozen.
Fuzzy white or green growth, black spots or a bad smell are signs of mold or spoilage. Don’t eat it; throw it away. More in How to Store Dried Vegetables.
Rehydrating and using it
- Always cook it: Never eat mushrooms raw. Always cook them first.
- Rehydrate: Rinse quickly and soak in water for about 10 minutes. The soaking water is full of flavor, so use it as the liquid in your dish.
- Use it dry: Add straight to mixed rice, miso soup, kenchin-jiru (vegetable and tofu soup) and hot pot.
- A caution for chawanmushi: Raw maitake contains an enzyme that breaks down protein, which can keep chawanmushi (savory egg custard) or other egg custards from setting. With dried maitake too, blanch it briefly before adding to be safe.
