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.

Mary-Frances Heck
Paige Grandjean
March 2020

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Recipe Summary test

active:
10 mins
total:
20 mins
Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Make Ahead

Mushrooms can be kept in an airtight container in refrigerator up to 1 week.

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