Description

I first had juicy, sweet-salty soy pickled shiitake mushrooms in the Kyoto train station as part of a vegetarian bento meal with soba noodles, tofu, and vegetables. I was so taken with their tangy, funky flavor and meaty chew that I started making them on repeat when I got back from Japan.

Directions

1. Gather the ingredients.
2. Fill a 4-cup glass measuring cup or medium bowl with 2 1/2 cups boiling water. Add 2 cups (2 1/2 ounces) dried shiitake mushrooms to the water. Use a small dish or bowl that fits into the measuring cup to weigh down the mushrooms. Set aside until soft, 20 to 30 minutes. 
3. Remove the mushrooms from the steeping liquid (save the liquid). Snip off the mushroom stems with scissors and discard or save and use in vegetable stock. Cut the mushroom caps into halves or slices.
4. Pour 1 cup of the steeping liquid into a small saucepan (about 2 quarts), avoiding the grit at the bottom of the measuring cup. Add the mushrooms, 1/2 cup soy sauce, 1/2 cup Chinese black vinegar, 1/2 cup granulated sugar, 1 inch piece fresh ginger, peeled and sliced, 2 teaspoons yellow mustard seeds, 2 teaspoons coriander seeds, and 1 teaspoon fine salt to the pan. 
5. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer gently, stirring occasionally, until the mixture is reduced slightly and the mushrooms are softer, about 30 minutes. Remove from the heat and let cool to room temperature.
6. Use a slotted spoon to transfer the mushrooms to a clean pint jar. Pour enough cooking liquid over the mushrooms to cover them.
7. Cover with a lid and store in the refrigerator for up to 4 weeks.