Don Pintabona

Soy-Preserved Shiitake Mushrooms

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Preparation info
  • About

    2 cups

    • Difficulty

      Easy

Appears in
Fantastic Fungi: The Community Cookbook
Fantastic Fungi

By Eugenia Bone

Published 2022

  • About

I discovered my passion for mushrooms in the markets of Osaka, Japan, and learned from my fellow chefs the Japanese way to cook them. When I opened the Tribeca Grill in New York City with actor Robert De Niro in 1990, my most popular appetizer was rare seared tuna with somen noodles, served with these soy-preserved mushrooms.

Ingredients

  • 1 pound shiitake mushrooms, brushed clean and stems removed
  • ½ cup rice wine vinegar
  • ½

Method

Cut the mushrooms into a fine julienne and place them in a large nonreactive saucepan (see note).

Stir in the vinegar, sake, mirin, and soy sauce. Add the sugar, hon dashi, and enough water to cover the mushrooms.

Place the pan over medium-high heat and bring to a boil. Lower the heat and simmer for about 30 to 60 minutes, unti