pickles n' punk
Soy Sauce Pickled Shiitakes
Soy Sauce Pickled Shiitakes
Today I decided to listen to some Fugazi and pickle some things. Sometimes you can't fight the urge, you know? I believe punk to be the perfect pickling/canning music and I'd like to think David Chang would agree. So in honor of the great Ian MacKaye, and with all credit to Mr. Chang, I give you my adaptation of Momufuku's soy sauce pickled shiitakes.Soy sauce pickles??
Pure genius.
Now, I'm not going to order you to make these immediately, but I will strongly encourage you to do so. A handful of these tossed into a big bowl of white miso with rice noodles is one of my go-to meals year round.
I've also added them to many a noodle dish, both cold and hot.
Perfect every time.
If possible, get yourself to the local Asian grocery for ingredients. I purchased an 8oz bag (that is a LOT of dried mushrooms) for $8.00, as well as my ginger and soy sauce (always good to have on hand).
Stock up!
Trust me, you'll be making this recipe again very soon.
(slightly) adapted from Momufuku
3 Cups loosely packed dried shiitakes (pre-sliced or whole caps)
1/2c vegan organic sugar
1/4c unseasoned rice vinegar
1/4c apple cider vinegar
1/2c tamari or soy sauce
2 small 1/2" knobs of ginger, peeled
Place dried shiitakes in a large bowl, cover with hot water.
Allow to rehydrate for 15-30 minutes.
Once mushrooms are softened, remove from liquid.
Remove stems and, if you have whole caps, cut into 1/4" thick slices.
Take liquid and pour through a fine mesh strainer to remove any debris and set aside.
In a medium saucepan combine vinegars, sugar, soy sauce and ginger.
Add in mushroom slices and 1c of the reserved cooking liquid.
Stir gently to combine.
Bring to a simmer over medium heat, then reduce and gently simmer for 30 minutes.
Allow mushrooms to cool in the cooking liquid then pack into a glass quart jar.
Add enough cooking liquid to cover.
Your pickles are ready to eat now (hooray!) but will also keep for
at least a month in the fridge.
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