Description
This Pickled Shiitake Mushrooms and Carrots recipe features tender shiitake mushrooms and crisp carrot slices preserved in a flavorful pickling liquid made from rice vinegar, soy sauce, mirin, and sugar. The pickling process enhances the umami notes of the mushrooms while adding a sweet and tangy bite, perfect as a side dish or garnish.
Ingredients
Scale
Mushrooms and Vegetables
- 1 cup dried shiitake mushrooms
- 1 carrot, peeled and sliced into thin rounds
Pickling Liquid
- 1 cup water
- 1 cup rice vinegar
- 1/2 cup sugar
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
Instructions
- Soak the mushrooms: In a small bowl, soak the dried shiitake mushrooms in 1 cup of water for 20 minutes or until they become soft and pliable.
- Prepare the pickling liquid: In a saucepan, combine rice vinegar, sugar, soy sauce, and mirin. Heat the mixture over medium heat, stirring constantly to dissolve the sugar, then bring it to a gentle simmer.
- Add mushrooms and carrots: Drain the softened shiitake mushrooms and add them along with the peeled, thinly sliced carrot rounds to the saucepan with the pickling liquid.
- Simmer the mixture: Reduce the heat to low and allow the mushrooms and carrots to simmer gently for 15 minutes, or until the vegetables have softened and the liquid has thickened slightly.
- Cool and store: Remove the saucepan from heat and let the pickled mixture cool completely. Transfer the contents to a jar and refrigerate for at least 2 hours before serving to develop flavors.
Notes
- Soaking dried shiitake mushrooms can be done ahead of time to speed up preparation.
- This recipe can be kept in the refrigerator for up to one week.
- Use mirin, a sweet rice wine, for authentic flavor; if unavailable, a combination of sake and sugar can be substituted.
- Adjust sugar and soy sauce quantities to taste for preferred sweetness and saltiness.
- Serve as a side dish, topping for rice bowls, or added to salads for an umami boost.
