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Pickled Shiitake
recipe image
Created by AndrewM, Thursday, 21 February 2013


Oh so yummy umami!

At a glance
2 quarts
  • 4 C. dried shiitake mushrooms
  • 1 C. sugar
  • 1 C. good-quality soy sauce
  • 1 C. plain rice vinegar
  • 1 3" knob of fresh ginger
  • 1 oz. kombu
  1. Completely cover shiitakes and kombu in hot water in a mixing bowl. Soak one hour.
  2. Remove kombu and cut into 2-3" chunks.
  3. Drain then squeeze the shiitakes, reserving 3 cups of steeping liquid. Trim off and discard stems. Cut the shiitakes into 1/4" slices. Strain the liquid.
  4. Cut the ginger crosswise into 1/8" medallions.
  5. Combine the reserved liquid, sugar, soy sauce, vinegar, ginger, kombu and sliced shiitakes in a saucepan.
  6. Bring to a low boil then reduce to a low simmer, and cook 60 minutes, stirring occasionally. Let cool.
  7. Remove & discard the ginger & kombu. Pack the shiitakes in a container and cover with pickling liquid.
  8. These pickles are ready to eat immediately and will keep, refrigerated for at least 1 month.
Additional Tips

The extra soaking liquid can be reserved for dashi, soups, stews, etc.

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