Description
A tangy and flavorful recipe for pickled shiitake mushrooms and carrots, perfect as a tangy side dish or condiment. This quick pickling method uses a sweet and savory mixture of rice vinegar, sugar, soy sauce, and mirin to infuse the mushrooms and carrots with a delicious umami taste.
Ingredients
Scale
Pickling Ingredients
- 1 cup dried shiitake mushrooms
- 1 cup water
- 1 cup rice vinegar
- 1/2 cup sugar
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
Vegetables
- 1 carrot, peeled and sliced into thin rounds
Instructions
- Soak the mushrooms: Place the dried shiitake mushrooms in a small bowl and cover with 1 cup of water. Let them soak for about 20 minutes until they soften completely.
- Prepare the pickling liquid: In a medium saucepan, combine the rice vinegar, sugar, soy sauce, and mirin. Heat over medium heat and bring to a gentle simmer, stirring occasionally until the sugar has fully dissolved.
- Add mushrooms and carrots: Drain the softened shiitake mushrooms from the soaking water and add them to the simmering pickling liquid along with the sliced carrot rounds.
- Simmer: Lower the heat to low and allow the mixture to simmer gently for 15 minutes. This will tenderize the vegetables and slightly thicken the pickling liquid.
- Cool and store: Remove the saucepan from heat and let the mushrooms and carrots cool completely in the liquid. Once cooled, transfer everything into a jar and refrigerate for at least 2 hours before serving to allow the flavors to develop.
Notes
- Use dried shiitake mushrooms for best texture and flavor absorption.
- Ensure the mushrooms are fully softened before adding to the pickling liquid.
- Refrigerate for at least 2 hours; overnight is even better for deeper flavor.
- This recipe keeps well in the fridge for up to 1 week.
- Adjust sugar and soy sauce amounts to taste for sweetness and saltiness balance.
