Prep Recipes is your go-to library for the behind-the-bar building blocks that make great cocktails shine. Find recipes for syrups, tinctures, infusions, essences, shrubs, and other house-made ingredients you can prep ahead for service. Whether you’re dialing in a signature menu or just experimenting at home, these guides help you build deeper flavor from the first pour.
4 loosely packed cups of dried shiitake mushrooms. 1 cup sugar. 1 cup light soy sauce. 1 cup sherry vinegar. Two 3-inch knobs of fresh ginger, peeled.
Steep the shiitakes in boiling water in a medium mixing bowl until softened, about 15 minutes.
Lift the shiitakes from the steeping water. Reserve 2 cups of the steeping liquid and pass it through a fine-mesh strainer to remove any sand or debris
Combine the reserved steeping liquid, the sugar, soy sauce, vinegar, ginger, and shiitakes in a saucepan. Turn the heat to medium, bring to a simmer, and simmer gently (bubbles should lazily rise up to the surface), stirring occasionally, for 30 minutes. Let Cool.
Discard the ginger, pack the shiitakes (and as much of the liquid as necessary to cover them) into a quart container. These pickles are ready to eat immediately and will keep, refrigerated, for at least 1 month.
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