Leftover hydrated shiitakes from making dashi are full of flavor and are perfect for tossing with this mild soy-sherry pickling liquid. Serve with hot pot or as a condiment for soups or sandwiches.
Slice mushroom caps into 1/8-inch-thick pieces. Whisk together sugar, soy sauce, and vinegar in a small bowl until sugar is dissolved. Add mushrooms, and toss to coat. Let stand 10 minutes.
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