Description
These Pickled Shiitake Mushrooms and Carrots are a tangy, sweet, and savory treat that’s perfect as a side dish, condiment, or topping for various dishes. Quick to prepare and deliciously versatile, they add a burst of flavor to salads, rice bowls, or even as a snack!
Ingredients
Scale
- 1 cup dried shiitake mushrooms
- 1 cup water
- 1 cup rice vinegar
- 1/2 cup sugar
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 1 carrot, peeled and sliced into thin rounds
Instructions
- Soak the mushrooms: In a small bowl, soak the shiitake mushrooms in the water for 20 minutes, or until softened.
- Prepare the pickling liquid: In a saucepan, combine the rice vinegar, sugar, soy sauce, and mirin. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Add mushrooms and carrots: Drain the shiitake mushrooms and add them to the saucepan along with the carrot slices.
- Simmer: Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender and the liquid has thickened slightly.
- Cool and store: Remove from heat and let cool completely. Transfer the pickled mushrooms and carrots to a jar and refrigerate for at least 2 hours before serving.
Notes
- These pickled vegetables can be stored in the refrigerator for up to 2 weeks, making them a great make-ahead option.
- Adjust the sugar level based on your taste preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 cup
- Calories: 60 kcal
- Sugar: 10g
- Sodium: 320mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg