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Pickled Shiitake Mushrooms in Soy and Rice Vinegar
More recipes: Japanese recipes · Sauces and basics · All Asian recipes
Pickled Shiitake Mushrooms in Soy and Rice Vinegar
Laura Chen
4
15 Minuten
10 Minuten
Japanese
Side dish
Pickled shiitake mushrooms have deep roots in Asian cooking and combine earthy, umami-rich flavor with a gentle acidity. Pickling keeps the mushrooms longer and gives them more depth. You can serve them on their own as a side or cook with them.
Take your time with the brine and taste as you go to get the balance of salt, sweet and sour right. Cooks have pickled mushrooms this way for generations, and the method still suits a modern kitchen. It brings out the natural flavor of the shiitake.
Take your time with the brine and taste as you go to get the balance of salt, sweet and sour right. Cooks have pickled mushrooms this way for generations, and the method still suits a modern kitchen. It brings out the natural flavor of the shiitake.
Ingredients
- 200 g fresh shiitake mushrooms, stems removed
- 1 cup (240 ml) water
- ½ cup (120 ml) rice vinegar
- ¼ cup (60 ml) soy sauce
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 garlic cloves, lightly crushed
- 1 small piece of ginger, sliced
- Optional: chili flakes for a little heat
Instructions
Prepare the mushrooms:
- Clean the shiitake mushrooms well and remove the stems. Halve or quarter larger caps so they pickle faster and take up more flavor.
Boil the brine:
- Bring the water, rice vinegar, soy sauce, sugar and salt to a boil in a medium saucepan. Stir until the sugar and salt have dissolved.
Add the aromatics:
- Add the garlic, ginger and chili flakes (if using) to the brine. Simmer for 1-2 minutes to release their flavor.
Cook the mushrooms:
- Add the shiitake to the boiling brine and simmer gently for about 5 minutes, until soft but still with some bite.
Cool and jar:
- Turn off the heat and let the mushrooms cool in the liquid. Then transfer the mushrooms and brine to a clean jar, making sure the brine covers the mushrooms completely.
Marinate:
- Close the jar and marinate the mushrooms in the fridge for at least 24 hours. The longer you leave them, the stronger the flavor.
To serve:
- Serve the pickled shiitake as a side with rice dishes, in salads or as part of an appetizer platter. You can also add them to soups and stews.
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More recipes: Japanese recipes · Sauces and basics · All Asian recipes