Ingredients
| 15 shiitake mushrooms | |
| 1 thumb-sized piece fresh ginger, julienned | |
| ½ cup black vinegar | |
| 1½ cups water | |
| ¾ cup rice wine vinegar | |
| 2 tablespoons soy sauce | |
| 1 tablespoon raw sugar | |
| steamed rice and a chilli-butter fried egg, to serve (optional) |
Instructions
| 1. | Pack the shiitakes and ginger into a sterilised 1 litre jar. |
| 2. | In a saucepan, stir together the remaining ingredients and bring to a simmer. |
| 3. | Remove from the heat and pour the hot liquid over the shiitakes and ginger. Leave the jar to cool before sealing. |
| 4. | Put in the refrigerator overnight before using. |
| 5. | We like these served with steamed rice and a chilli-butter fried egg. |
Recipes, food styling & photography Jane Lyons & Will Bowman
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