2cupsrehydrated shiitakes from the ramen brothor 1 cup/40 g dried shiitake caps steeped in boiling water for 30 minutes, then drained
1cupramen brothor chicken broth
½cupgranulated sugar
½cupJapanese soy sauce
½cupsherry vinegaror rice vinegar
1 3-in7.5 cm knob of fresh ginger, peeled and sliced
Instructions
Cut the rehydrated shiitakes into 1/4-in-thick (0.6 cm) slices (discard the stems if there were any).
In a saucepan, combine the broth, sugar, soy sauce, vinegar, and ginger. Stir in the sliced shiitakes and bring to a simmer. Lower the heat and keep to a slow simmer for 30 minutes. Let the shiitakes cool in the pickling liquid.
Discard the ginger slices. Transfer the shiitakes to a jar and cover with the pickling liquid. The pickled shiitakes are ready to eat immediately. They will keep, refrigerated, for 1 month. Serve with ramen or enjoy as a snack.
