Friday, 8 November 2013

Japanese Pickled Mushrooms

This is a great filling for nori sushi rolls! Recipe from Examiner website.

Japanese Pickled Mushrooms 


1/3 cup brown sugar
1/4 cup soy sauce
1/4 cup mirin
1/4 cup sake
1/4 cup rice vinegar
6 cups thinly sliced fresh matsutake or shiitake mushroom caps


In a large saucepan, bring to a boil brown sugar, soy sauce, sake, and mirin. 
Add mushroom caps, and return to a boil for 5 minutes. Turn off heat. 
Add rice vinegar. Toss mushrooms well. 
Allow to cool, cover, and refrigerate for 1-4 weeks. 
For longest storage, marinate fresh mushrooms at their peak and store in a sterilized glass jar.

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