Ingredients with Measurements:
- 1 pound fresh shiitake mushrooms
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 small piece of kombu (optional)
- 1 small dried red chili pepper (optional)
- 1 clove garlic, sliced (optional)
Special equipment needed:
- Large bowl
- Plate or lid that fits inside the bowl
- Plastic wrap
- Glass jar with lid
Step-by-step instructions:
1. Clean the shiitake mushrooms with a damp cloth and remove the stems. Cut the caps into bite-sized pieces.
2. In a large bowl, mix together the rice vinegar, soy sauce, mirin, sugar, salt, kombu, dried red chili pepper, and garlic (if using).
3. Add the shiitake mushrooms to the bowl and mix well to coat them with the marinade.
4. Place a plate or lid that fits inside the bowl on top of the mushrooms to keep them submerged in the marinade. Cover the bowl with plastic wrap and let it sit at room temperature for 2-3 hours, or until the mushrooms are pickled to your liking.
5. Once the mushrooms are pickled, transfer them to a glass jar with a lid. Pour the marinade over the mushrooms, making sure they are completely covered.
6. Store the pickled shiitake mushrooms in the refrigerator for up to 2 weeks.
Time:
Preparation time: 15 minutes
Pickling time: 2-3 hours
Total time: 2 hours and 15 minutes
Temperature:
Room temperature for pickling, refrigerate for storage
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 45
Fat: 0.5g
Carbohydrates: 7g
Protein: 3g
Sodium: 750mg
Substitutions for ingredients:
- You can use apple cider vinegar or white vinegar instead of rice vinegar.
- Tamari or coconut aminos can be used instead of soy sauce.
- If you don't have mirin, you can use sake or white wine with a little sugar added.
Variations:
- Add sliced ginger or scallions to the marinade for extra flavor.
- Use other types of mushrooms, such as button mushrooms or oyster mushrooms.
- Add a splash of sesame oil to the marinade for a nutty flavor.
Tips and tricks:
- Make sure the mushrooms are completely submerged in the marinade to ensure even pickling.
- Use a glass jar with a tight-fitting lid to store the pickled mushrooms.
- These pickled shiitake mushrooms make a great addition to salads, sandwiches, or as a side dish.
Storage instructions:
Store the pickled shiitake mushrooms in the refrigerator for up to 2 weeks.
Reheating instructions:
These pickled shiitake mushrooms are meant to be served cold and do not need to be reheated.
Presentation ideas:
Serve the pickled shiitake mushrooms in a small dish or bowl with a sprinkle of sesame seeds on top.
Garnishes:
Sesame seeds, sliced scallions, or chopped cilantro
Pairings:
These pickled shiitake mushrooms pair well with sushi, rice bowls, or grilled meats.
Suggested side dishes:
Miso soup, edamame, or cucumber salad
Troubleshooting advice:
If the mushrooms are not pickled enough after 2-3 hours, you can leave them in the marinade for a longer period of time.
Food safety advice:
Make sure to clean the mushrooms thoroughly before pickling them. Store the pickled mushrooms in the refrigerator and discard them if they have an off odor or appearance.
Food history:
Asazuke is a traditional Japanese pickling method that involves pickling vegetables in a vinegar-based marinade. Shiitake mushrooms are a popular ingredient for asazuke due to their meaty texture and umami flavor.
Flavor profiles:
These pickled shiitake mushrooms have a tangy and slightly sweet flavor with a hint of spice from the dried red chili pepper.
Serving suggestions:
Serve these pickled shiitake mushrooms as a side dish or as a topping for sushi or rice bowls.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese