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Prep time
10 minutes
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Cook time
1 hour
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makes
2 cups
Author Notes
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
Test Kitchen Notes
Recipe excerpted with permission from Fantastic Fungi Community Cookbook © 2021 edited by Eugenia Bone. Photography © 2021 by Evan Sung. Published by Insight Editions. —The Editors
Ingredients
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1 pound
shiitake mushrooms, brushed clean and stems removed
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1/2 cup
rice wine vinegar
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1/2 cup
sake
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1/2 cup
mirin
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1/4 cup
soy sauce
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1 tablespoon
granulated sugar
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1/2 teaspoon
hon dashi
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Coarse salt and freshly ground pepper
Directions
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Cut the mushrooms into a fine julienne and place them in a large nonreactive saucepan (see note).
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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.
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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.
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Serve with grilled fish or meat, in a rice bowl, in addition to ramen or udon noodles, in salads, or even on sandwiches!
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