Donko Shiitake Tempura

Enjoy the Umami taste of Shiitake to its fullest!! Tempura is crispy outside and juicy inside! Deep fry for a short time only so that the Shiitake doesn't dry out. Recipe provided by: Hattori Nutrition College

Ingredients (4 servings)

  • 10–12 pieces Dried Shiitake
  • 4 Okra (or as many as you like)
  • 1/2 cup Dashi broth
  • 1 Tbsp Shiitake soaking water
  • 1 Tbsp mirin (Japanese sweet rice wine)
  • 1 & 1/2 Tbsp soy sauce
  • 1/2 cup tempura flour-A
  • 1/2 cup Shiitake rehydrating liquid -A
  • as necessary Oil for frying
  • as necessary Lemon (garnish)


Rehydrate the Shiitake and cut off the stems.
Make the Tentsuyu (tempura dipping sauce). Pour Mirin into a pot and bring to a boil before adding soy sauce.
Then, add 1 Tbsp of Shiitake rehydrating liquid and Dashi broth, bring to a boil, and set it aside to cool.
Mix A in a bowl.
Squeeze out the water from the Shiitake, coat with 4., and deep fry.
Serve on a plate with Tentsuyu, salt, and lemon wedges on the side.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


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