You'll want to use them on everything.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Wilson's Orchard & Farm | 2021-05-14 14:00:33 |  813 Views |
How to Make Soy Sauce Pickled Mushrooms
The fir eats / Julia Hartbeck
I first had juicy sweet-and-salty soy-pickled shiitake mushrooms at the Kyoto train station as part of a vegetarian bento meal of soba noodles tofu and vegetables. I was so charmed by their tangy funky flavor and meaty bite that I started making them again and again when I got back from Japan. I always have a jar in my fridge to garnish rice bowls add to salads or even add to chicken meatballs meatloaf or as a pre-dinner snack. With a little work these quickles are ready in my fridge as an umami bomb whenever I need a savory kick in a dish.
Start with large good quality dried shiitake mushrooms with thick caps. You will find the best selection and prices at Asian markets. I often find the "gourmet" dried shiitake mushrooms in supermarkets to be puny and overpriced. Soak the mushrooms in boiling hot water until they soften. This makes it easier to trim off the tough stems and cut them into bite-sized pieces. You will also use some of the soaking liquid to make the brine.
