After making ramen broth I had a lot of left over shiitakes that I saved to pickle. The soy sauce pickle recipe is pretty self-explanatory, the mushrooms are pickled in soy sauce. Sliced mushrooms are boiled in soy, sugar, sherry vinegar and ginger to add a bit of freshness.
Remember to let your mushrooms cool down before you eat them, the flavours are much better when they’re cool. These taste great on their own or you can on put them on top of some rice for a quick snack.