Recipe By Nick Smith
Head chef and co-founder and head chef Nick Smith of Rising Sun Workshop has kindly shared his delicious pickled shiitake mushroom recipe. Give it a spin with different mushrooms or vegetables about to turn in your kitchen, and eat them with just about anything!
4 cups of used (make a vegetable stock with them first) dried shiitake mushrooms
1 cup soy sauce (we use gluten free kikoman)
1 cup sherry vinegar
1 cup sugar
big knob of ginger, peeled and sliced
2 cups water
Trim the stems from the shrooms
Combine everything in a pot
Simmer slowly for 30 minutes
Move to a clean jar and store in the fridge.
Keeps for ages!
Check out more recipes from our pantry staple series.
A little about Rising Sun Workshop
Housed in an old hardware store just off King Street in Newtown, Rising Sun Workshop is a community motorbike workshop come ramen bar. And what delicious ramen it is. Unequivocally voted Mud’s favourite ramen in Sydney, we love Rising Sun not only for their delicious broths (and incredible vegan option called the Monk) but also for the wonderful, warm and genuine service you receive upon entry.
During the COVID-19 closure, the Rising Sun team have quickly adapted to offer all sorts of clever delivery options – including delivering their famous cookies as bake-at-home dough, booze, burgers and their ramen delivered to cook at home with a frozen broth.