Sauce Pickled Shiitakes
Jan 04, 2025 10:52 AM
I first had juicy, sweet-salty soy pickled shiitake mushrooms in the Kyoto train station as part of a vegetarian bento meal with soba noodles, tofu, and vegetables. I was so taken with their tangy, funky flavor and meaty chew that I started making them on repeat when I got back from Japan.
There is always a jar of them in my fridge to top rice bowls, add to salads, or even as an add-in for chicken meatballs, meatloaf, or as a pre-dinner drinking snack. A tiny amount of work and these quickles stand at the ready in my fridge as a umami bomb whenever I need a little savory hit in a dish.
Ingredients:
- 2 1/2 cups boiling water
- 2 cups (2 1/2 ounces or 70 grams) dried shiitake mushrooms
- 1/2 cup soy sauce
- 1/2 cup Chinese black vinegar, or vinegar of your choice
- 1/2 cup granulated sugar
- 1 inch piece fresh ginger, about quarter-sized in diameter, peeled and sliced
- 2 teaspoons yellow mustard seeds
- 2 teaspoons coriander seeds
- 1 teaspoon fine salt
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
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