I discovered my passion for mushrooms in the markets of Osaka, Japan, and learned from my fellow chefs the Japanese way to cook them. When I opened the Tribeca Grill in New York City with actor Robert De Niro in 1990, my most popular appetizer was rare seared tuna with somen noodles, served with these soy-preserved mushrooms.
Note: The mushrooms can be cut into thicker slices if you wish, as pictured here. —Don Pintabona
shiitake mushrooms, brushed clean and stems removed
rice wine vinegar
Coarse salt and freshly ground pepper
In This Recipe
Cut the mushrooms into a fine julienne and place them in a large nonreactive saucepan (see note).
Stir in the vinegar, sake, mirin, and soy sauce. Add the sugar, hon dashi, and enough water to cover the mushrooms. Place the pan over medium-high heat and bring to a boil. Lower the heat and simmer for about 30 to 60 minutes, until the liquid has evaporated.
Remove from the heat and season to taste with salt and pepper. Store in an airtight container in the refrigerator for up to 2 weeks.
Serve with grilled fish or meat, in a rice bowl, in addition to ramen or udon noodles, in salads, or even on sandwiches!