Pickled Shiitake Mushrooms and Carrots
These pickled shiitake mushrooms and carrots combine the earthy, umami flavor of shiitakes with the tangy sweetness of rice vinegar and mirin. A perfect snack or accompaniment to dishes like rice bowls, salads, or sushi.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: About 2 cups of pickled vegetables 1x
- Category: Pickles, Snack, Side Dish
- Method: Stovetop
- Cuisine: japenese
- Diet: Gluten Free
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
- In a small bowl, soak the shiitake mushrooms in the water for 20 minutes, or until softened.
- In a saucepan, combine the rice vinegar, sugar, soy sauce, and mirin. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Drain the shiitake mushrooms and add them to the saucepan along with the carrot slices.
- Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender and the liquid has thickened slightly.
- 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
- The pickles can be kept in the fridge for up to 1 week.
- For extra heat, add a few slices of fresh chili to the pickling liquid.
- The pickled mushrooms and carrots make a great topping for rice bowls, ramen, or stir-fries.
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 6g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg