Pickled shiitakes come out meaty, strong in flavor and have a fine balance between umami, savory and sweetness. Once made they can sit in the fridge for a month - an easy way to step up any white rice, sandwich or baos.
These tasty babies come straight out of David Chang's cookbook they are one of those recipes where little effort gives back huge benefits - for your tastebuds mostly. Combine them in a bowl with rice and veggies plus eggs, and you got a low effort, tasty and quick meal.
Momofuku's Pickled Shiitakes:
This recipe yields approximately 800 gr.
Difficulty level: Boiling an egg hard.
Ingredients:
- 85 gr dried shiitake
- 200 gr white sugar
- 200 gr Soy sauce
- 230 gr Sherry Vinegar: substitutable for white.
- Fresh ginger: about 12 cm. Peeled and thinly sliced.
This is what you'll do:
Start off by rehydrating the shiitakes in hot-boiling water for 15 minutos or until they're soft. After the 15 minutes drain them but keep 2 cups (about 460 ml) of the hydrating water.
Cut the stems off and slice the caps.
Add the mushrooms into a pot along with the rest of the ingredients, including the 2 cups of hydrating water. On a low flame, bring the pot to a simmer and cook for half an hour. Turn the hear off and let the mix cool down in the pot.
Once cold, fill a clean container with the mushrooms and pour the liquid to covering the shiitakes. Pop the lid on, put in the fridge and allow it to cool. Keep in the fridge in between meals.
Pantry Basics+ is a collection of recipes that will add that extra touch to a basic dish.
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