GINGER & SOY-PICKLED SHIITAKE
JANE LYONS & WILL BOWMAN
![](https://www.cuisine.co.nz/wp-content/uploads/2019/05/Cuisine-Magazine-Recipes-Ginger-Soy-Shitake-732x1024.jpg)
tags:Jane Lyons, ginger, soy, shitake, Will Bowman
Makes
1x 1L JarPreparation
25 min + overnight restingIngredients
15 shiitake mushrooms | |
1 thumb-sized piece fresh ginger, julienned | |
½ cup black vinegar | |
1½ cups water | |
¾ cup rice wine vinegar | |
2 tablespoons soy sauce | |
1 tablespoon raw sugar | |
steamed rice and a chilli-butter fried egg, to serve (optional) |
Instructions
1. | Pack the shiitakes and ginger into a sterilised 1 litre jar. |
2. | In a saucepan, stir together the remaining ingredients and bring to a simmer. |
3. | Remove from the heat and pour the hot liquid over the shiitakes and ginger. Leave the jar to cool before sealing. |
4. | Put in the refrigerator overnight before using. |
5. | We like these served with steamed rice and a chilli-butter fried egg. |
Recipes, food styling & photography Jane Lyons & Will Bowman
Leave a Reply