Pickled Shiitake Mushrooms


Photo: Momofukufor2

About

This recipe is adapted from one found in Momofuku.

Yield:

1 quart

Added:

December 4, 2009

Creator:

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Ingredients

4 cups dried shiitake mushrooms, loosely pack
1 cup sugar
1 cup ushukuchi (light soy sauce)
1 cup sherry vinegar
3 inches pieces of fresh ginger, peeled

Preparation

1
In a large mixing bowl, steep the shiitake in boiling water until softened (about 15 minutes)
2
Remove from water, trim off and discard stems.
3
Cut caps into 1/8 inch slices
4
Reserve 2 cups of the steeping water and pass through a fine mesh sieve to remove any debris or sand
5
In a saucepan, combine the reserved steeping water with the sugar, soy sauce, vinegar, ginger and sliced shiitake
6
Simmer on medium for 30 minutes. Let cool.
7
Discard the ginger, and pack the shiitake into a quart-sized container.
8
Ready to eat immediately or will keep, refrigerated, for at least a month

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