Soy pickled shiitake

Soy pickled shiitake

By
From
Poke
Makes
10 bowls
Photographer
Matt Russell

Based on the pickled mushrooms on the menu at Momofuku in New York, these shiitake pack a powerful flavour punch and pair perfectly with tofu and oily fish. Make sure you reserve the pickling liquor to use as an umami-rich dressing for salads, as we do with our Wasabi Salmon Poke.

Ingredients

Quantity Ingredient
50g dried shiitake mushrooms
400ml freshly boiled water

Pickling liquor

Quantity Ingredient
120ml soy sauce
120ml rice wine vinegar
100g sugar
10cm piece fresh ginger, peeled and sliced
1 star anise
5 szechuan peppercorns
2 bay leaves

Method

  1. Place the mushrooms in a large bowl and cover with the boiling water. Leave to rehydrate for 30 minutes.
  2. Combine the pickling liquor ingredients in a saucepan and bring to a simmer, over a gentle heat, stirring occasionally, until the sugar has dissolved. Add the rehydrated mushrooms and their soaking liquid and simmer for a further 10 minutes.
  3. Remove from the heat, discard the spices and transfer to a sterilised jar. Once cool, transfer to the fridge where the pickles will keep for up to 1 month.
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