Sauce Pickled Shiitakes
These deeply savory quickles are easy to prepare and enhance a variety of dishes, from rice bowls and ramen to salads and savory cocktails.
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Instructions
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Start boiling 2 1/2 cups of water.
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In a 4-cup measuring cup or bowl, steep 2 cups (2 1/2 ounces) dried shiitake mushrooms in the boiling water for 20-30 minutes, ensuring they remain submerged.
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Remove the mushrooms, save the steeping liquid, discard their stems, and cut the caps into halves or slices.
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In a 2-quart saucepan, combine 1 cup of the saved steeping liquid (avoiding any sediment), the cut mushrooms, 1/2 cup soy sauce, 1/2 cup Chinese black vinegar, 1/2 cup granulated sugar, 1 inch of sliced ginger, 2 teaspoons yellow mustard seeds, 2 teaspoons coriander seeds, and 1 teaspoon salt.
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Bring the mixture to a boil over high heat, then reduce to medium-low and simmer, stirring occasionally, for approximately 30 minutes until slightly reduced and the mushrooms are tender.
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Remove from heat and allow to cool to room temperature.
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Use a slotted spoon to transfer the mushrooms to a clean pint jar, then pour enough cooking liquid over them to cover.
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Cover and refrigerate for up to 4 weeks.