Pickled shiitakes

This is one of my favorite finds from David Chang's - Momofuku.

 

 

4 cups shiitakes (I used baby bella with decent results)

1 cup sugar

3/4 cup soy sauce

1/4 cup sake

1 cup sherry / rice vinegar

Two 3 inch knobs of fresh ginger, peeled and sliced large enough

3 cloves garlic

 

 

Boil/steam the mushrooms in 2 cups water

Strain and reserve the broth

Cut the 'srooms in 1/8 inch slices and place in an adequate jar

If the broth is watery still, strain and simmer to 2 cups

Combine the mushroom broth, the sugar, soy sauce, sake, vinegar, garlic and ginger to a saucepan

Under medium heat simmer gently for 30 minutes

Discard the ginger

Pour the liquid in the jar

Ready to eat immediately, better in 24 hours

You may try a drizzle of sesame oil when you serve it

Keeps 1 month in the fridge