Spicy Sweet Vinegar Pickling with Shiitake
The spiciness whets the appetite and is recommended for protecting against heat exhaustion in the summer. Recipe provided by Hattori Nutrition College.
(Ingredients (for four people):)
1 (about 200g)
clove crushed garlic
spring onion, thinly sliced diagonally
Shiitake soaking water-A
sesame seed oil
red chili pepper, finely chopped
Rehydrate the Shiitake and cut into 3mm slices.
Gently beat the cucumber with a rolling pin or similar to soften it up, and cut into pieces 5cm in length. Soak in salted water (salt = 2% of the water) until soft.
Put the salad oil and garlic in a frying pan and stir fry.
When the fragrance emerges, add the Shiitake and stir fry. When a strong smell emerges, remove and place in a bowl.
Remove the moisture from the cucumber and add to the bowl in ④.
Put A in a pot and heat. Boil, and pour over ⑤ while still hot. Sprinkle the ginger and spring onion over the top.
In a frying pan, heat the sesame oil, sichuan pepper, and red chili. When the fragrance emerges, remove from the heat and add all at once to ⑥. Lightly season and pickle for one hour.