Pickled shiitake mushrooms

  • 2 cups dried shiitake mushrooms (stems removed)
  • 1/2 cup soy sauce
  • 1/2 cup sherry vinegar
  • 1/3 cup sugar
  • 7.5cm piece ginger, sliced

Put the mushrooms in a bowl or a pot, and cover with boiling water. Let stand 15 or so minutes (longer isn’t harmful, but it’s not necessary either). Reserving one cup of the soaking liquid, drain the mushrooms.

Combine the mushrooms, soaking liquid, soy sauce, sherry vinegar, sugar, and ginger in a saucepan. Bring it to a boil, reduce it to a simmer, and cook for 30 minutes. Remove the pan from the heat and let the contents cool down to room temperature.

Decant the contents of the pan into a jar and chill well – these taste best straight from the fridge.