Seasoned mushrooms

Two handfuls of dried shitake mushrooms
1 C dashi
1/4 C soy sauce
splash mirin
splash sake

Take dried shitake mushrooms and soak in hot water for 20 minutes or so; remove and trim off stems while reserving the cooking liquid. Add the cooking liquid to a pan with dashi, soy sauce, mirin, and sake. Put in the mushrooms, making sure that they are in a single layer all in the liquid. Simmer over medium to medium low until most of the liquid is gone, turning the mushrooms once or twice. These can be used for sushi, drunken noodles, vegetarian wontons, or anywhere else shitakes might be used.