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 mushrooms
Combine everything in a pot
Simmer slowly for 30 minutes
Move to a clean jar and store in the fridge.
Keeps for ages!