Pickled shiitakes from Momofuku by David Chang and Peter Meehan

  • fresh ginger
  • sherry vinegar
  • sugar
  • shiitake mushrooms
  • Japanese soy sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on February 08, 2021

    I swapped the sherry vinegar for an aged Baoning hand-crafted vinegar. In doing so, this lifted the dish, making it more suitable for Momofuku Ko than Ssam Bar. The results were sublime. I also used regular soy, not usukuchi as the local Japanese grocer was out of the latter.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.