GINGER & SOY-PICKLED SHIITAKE

JANE LYONS & WILL BOWMAN

Makes

1x 1L Jar

Preparation

25 min + overnight resting

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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