These easy-to-make pickles from Lucky Peach's Power Vegetables! are adapted from David Chang's Momofuku cookbook and taste good with everything. Use them to amp up some plain rice, ramen or even a cheese toastie.
Makes enough for a litre container
2 cups dried shiitake mushrooms, stemmed
½ cup soy sauce
½ cup sherry vinegar
¹⁄³ cup sugar
1 piece (7.5cm) fresh ginger, peeled and sliced into coins of a thickness that will be delicious pickled
1. Put the mushrooms in a bowl or a pot, and cover with boiling water. Let stand 15 or so minutes (longer isn't harmful, but it's not necessary either). Reserving one cup of the soaking liquid, drain the mushrooms.
2. Combine the mushrooms, soaking liquid, soy sauce, sherry vinegar, sugar, and ginger in a saucepan. Bring it to a boil, reduce it to a simmer, and cook for 30 minutes. Remove the pan from the heat and let the contents cool down to room temperature.
3. Decant the contents of the pan into a jar and chill well - these taste best straight from the fridge. When serving them, slice the caps up (so they look like the mushrooms pictured).
Reprinted from Lucky Peach Presents: Power Vegetables! Copyright © 2016 by Lucky Peach, LLC. Photograph copyright © 2016 by Gabriele Stabile. Published by Clarkson Potter, an imprint of Penguin Random House, LLC