Ingredients:
1 poundshiitake mushrooms, brushed clean and stems removed
1/2 cuprice wine vinegar
1/2 cupsake
1/2 cupmirin
1/4 cupsoy sauce
1 tablespoongranulated sugar
1/2 teaspoonhon dashi
Coarse salt and freshly ground pepper
Directions:
Cut the mushrooms into a fine julienne and place them in a large nonreactive saucepan (see note).
Stir in the vinegar, sake, mirin, and soy sauce. Add the sugar, hon dashi, and enough water to cover the mushrooms. Place the pan over medium-high heat and bring to a boil. Lower the heat and simmer for about 30 to 60 minutes, until the liquid has evaporated.
Remove from the heat and season to taste with salt and pepper. Store in an airtight container in the refrigerator for up to 2 weeks.
Serve with grilled fish or meat, in a rice bowl, in addition to ramen or udon noodles, in salads, or even on sandwiches!