Ingredients with Measurements:
- 1 pound shiitake mushrooms, stems removed
- 4 cups nukazuke (rice bran pickling bed)
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 teaspoon red pepper flakes (optional)
- Water
Special Equipment Needed:
- Large mixing bowl
- Pickling container with lid
- Cheesecloth or paper towel
Step-by-Step Instructions:
1. Rinse the shiitake mushrooms and pat them dry with a paper towel.
2. In a large mixing bowl, combine the nukazuke, salt, sugar, soy sauce, sake, mirin, grated ginger, grated garlic, and red pepper flakes (if using). Mix well.
3. Add enough water to the nukazuke mixture to make a thick paste.
4. Place the shiitake mushrooms in the pickling container and cover them with the nukazuke paste. Make sure the mushrooms are completely covered.
5. Cover the pickling container with a cheesecloth or paper towel and secure it with a rubber band or string.
6. Place the pickling container in a cool, dark place and let it sit for 2-3 days.
7. After 2-3 days, remove the shiitake mushrooms from the nukazuke paste and rinse them well under cold running water.
8. Pat the mushrooms dry with a paper towel and serve.
- Time:
Preparation time: 20 minutes
- Pickling time: 2-3 days
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 80
- Fat: 1g
- Carbohydrates: 15g
- Protein: 5g
- Sodium: 1000mg
Substitutions for ingredients:
- You can use other types of mushrooms instead of shiitake mushrooms.
- If you don't have nukazuke, you can use other types of pickling beds, such as miso or salt.
Variations:
- You can add other ingredients to the nukazuke paste, such as sliced ginger, sliced garlic, or sliced green onions.
- You can use the pickled shiitake mushrooms in salads, sandwiches, or as a topping for rice bowls.
Tips and Tricks:
- Make sure the shiitake mushrooms are completely covered with the nukazuke paste to prevent spoilage.
- Use a clean utensil to remove the mushrooms from the pickling container to prevent contamination.
- Store the pickled shiitake mushrooms in the refrigerator for up to 1 month.
Storage Instructions:
- Store the pickled shiitake mushrooms in the refrigerator for up to 1 month.
Reheating Instructions:
- The pickled shiitake mushrooms are best served cold.
Presentation Ideas:
- Serve the pickled shiitake mushrooms on a platter with other pickled vegetables.
- Use the pickled shiitake mushrooms as a garnish for sushi rolls or rice bowls.
Garnishes:
- Sliced green onions
- Sesame seeds
- Red pepper flakes
Pairings:
- Sake
- Green tea
Suggested Side Dishes:
- Steamed rice
- Miso soup
- Grilled vegetables
Troubleshooting Advice:
- If the nukazuke paste becomes too dry, add more water to it.
- If the pickled shiitake mushrooms develop mold or an off smell, discard them immediately.
Food Safety Advice:
- Make sure all utensils and containers are clean before using them.
- Store the pickled shiitake mushrooms in the refrigerator to prevent spoilage.
Food History:
- Nukazuke is a traditional Japanese pickling method that uses rice bran as a pickling bed. It is believed to have originated in the Edo period (1603-1868).
Flavor Profiles:
- The pickled shiitake mushrooms have a tangy, salty, and slightly sweet flavor.
Serving Suggestions:
- Serve the pickled shiitake mushrooms as a snack or appetizer.
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Region: Japanese