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Carolina Kitchen: Pickled shiitakes

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by: Chef Brian Ross

Ingredients

  • 1 1/2 to 2 cups rehydrated shiitakes from the ramen broth
  • 1 Cup ramen or chicken broth
  • 1/2 Cup sugar
  • 1/2 Cup Japanese soy sauce
  • 1/2 Cup sherry vinegar
  • 1 2-inch knob of fresh ginger, peeled, cut in thick slices

Instructions

  1. Slice the shiitake caps into 1/8-inch-thick slices (discard the stems).
  2. Combine broth, sugar, soy sauce, vinegar, ginger and shiitake slices in a saucepan.
  3. Turn the heat to medium, being to a simmer and simmer gently, stirring occasionally, for 30 minutes. Let cool.
  4. Discard the ginger and pack the shiitakes (and as much of the liquid as necessary to cover them) into a container.
  5. These pickled shiitakes are ready to eat immediately and will keep, refrigerated, for at least 1 month.
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