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Whole shiitake mushroom caps are braised in a rich soy sauce until plump and deeply savory. This vegetarian, healthy dish is packed with umami and pairs with any family main course.
Gently clean and trim the stems from the shiitake mushrooms, keeping the caps whole.
Heat a large non-stick skillet over medium heat. Add a drizzle of sesame oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the shiitake caps (gill side down). Sear for 2 minutes, then flip to brown both sides evenly.
Pour in water, soy sauce, dark soy sauce, and sugar. Stir and bring to a simmer over medium-low heat.
Cover and let the mushrooms braise for 15–18 minutes, flipping halfway, until they are plump and have absorbed most liquid.
Mix cornstarch with 2 tsp water and add to the pan. Raise heat to medium and stir gently until the sauce thickens and clings to the mushrooms.
Scatter sliced scallions on top, drizzle with remaining sesame oil, and serve hot.
