Pickled Shiitake Mushrooms (Shoyu Zuke)
Pickled Shiitake Mushrooms (Shoyu Zuke)
Ingredients
For the Shiitake Mushrooms
- 4 ounces dried shiitake mushrooms, whole
- 3 cups hot water
For the Pickling Liquid
- 1/2 cup soy sauce
- 1/4 cup granulated sugar
- 1/4 cup mirin
- 1 ounce fresh ginger root, peeled, thinly sliced, and smashed
- 2 dried kombu, about 2-inch squares
Instructions
- 1
Place the dried shiitake mushrooms in a large heatproof bowl. Pour 3 cups of hot water over them, ensuring they are fully submerged. To keep them submerged and rehydrate evenly, place a plate directly on top of the mushrooms, then weigh it down with a smaller, heavy bowl. Let the mushrooms rehydrate for at least 30 minutes, or until they are soft and pliable.
⏱️ 30 min
- 2
While the mushrooms rehydrate, prepare the pickling liquid. In a separate mixing bowl or container, combine the soy sauce, granulated sugar, and mirin. Stir well with a whisk or spoon until the sugar is completely dissolved.
⏱️ 5 min
- 3
Add the prepared fresh ginger root (thinly sliced and gently smashed) to the pickling liquid. This will infuse the liquid with its aromatic flavor.
⏱️ 1 min
- 4
Once the mushrooms are rehydrated, carefully remove the plate and weighted bowl. Reserve 1/4 cup of the mushroom rehydration liquid and add it to the pickling liquid mixture. Stir to combine all ingredients thoroughly.
⏱️ 1 min
- 5
Remove the rehydrated shiitake mushrooms from the bowl. Using a paring knife, carefully trim and discard the tough stems from each mushroom. You can leave the caps whole or slice larger ones in half if desired for easier packing.
⏱️ 5 min
- 6
Place the stemmed shiitake mushroom caps into a clean, sterilized 1-quart glass jar, packing them gently but firmly to fill the jar.
⏱️ 2 min
- 7
Pour the prepared pickling liquid over the mushrooms in the jar, ensuring they are completely covered. Tuck the dried kombu pieces among the mushrooms.
⏱️ 2 min
- 8
Seal the jar tightly with its lid. Store the pickled shiitake mushrooms in the refrigerator. They are best after at least 24 hours of pickling and will keep for up to 2 weeks.
Kitchen Tools
Nutrition Facts (per serving)
Pickled Shiitake Mushrooms (Shoyu Zuke)
Ingredients
For the Shiitake Mushrooms
- 4 ounces dried shiitake mushrooms, whole
- 3 cups hot water
For the Pickling Liquid
- 1/2 cup soy sauce
- 1/4 cup granulated sugar
- 1/4 cup mirin
- 1 ounce fresh ginger root, peeled, thinly sliced, and smashed
- 2 dried kombu, about 2-inch squares
Instructions
- 1
Place the dried shiitake mushrooms in a large heatproof bowl. Pour 3 cups of hot water over them, ensuring they are fully submerged. To keep them submerged and rehydrate evenly, place a plate directly on top of the mushrooms, then weigh it down with a smaller, heavy bowl. Let the mushrooms rehydrate for at least 30 minutes, or until they are soft and pliable.
⏱️ 30 min - 2
While the mushrooms rehydrate, prepare the pickling liquid. In a separate mixing bowl or container, combine the soy sauce, granulated sugar, and mirin. Stir well with a whisk or spoon until the sugar is completely dissolved.
⏱️ 5 min - 3
Add the prepared fresh ginger root (thinly sliced and gently smashed) to the pickling liquid. This will infuse the liquid with its aromatic flavor.
⏱️ 1 min - 4
Once the mushrooms are rehydrated, carefully remove the plate and weighted bowl. Reserve 1/4 cup of the mushroom rehydration liquid and add it to the pickling liquid mixture. Stir to combine all ingredients thoroughly.
⏱️ 1 min - 5
Remove the rehydrated shiitake mushrooms from the bowl. Using a paring knife, carefully trim and discard the tough stems from each mushroom. You can leave the caps whole or slice larger ones in half if desired for easier packing.
⏱️ 5 min - 6
Place the stemmed shiitake mushroom caps into a clean, sterilized 1-quart glass jar, packing them gently but firmly to fill the jar.
⏱️ 2 min - 7
Pour the prepared pickling liquid over the mushrooms in the jar, ensuring they are completely covered. Tuck the dried kombu pieces among the mushrooms.
⏱️ 2 min - 8
Seal the jar tightly with its lid. Store the pickled shiitake mushrooms in the refrigerator. They are best after at least 24 hours of pickling and will keep for up to 2 weeks.