Momofuku Pickled Mustard Seeds

  • 1 cup Yellow mustard seeds
  • 1 cup Rice wine vinegar
  • 3/4 cup Water
  • 3/4 cup Mirin
  • 1/2 cup Sugar
  • 1 Tablespoon Kosher Salt
  • Combine all ingredients together in a small sauce pan and bring to a gentle simmer over low heat.
  • Cook until the seeds are plump and tender (about an hour). If too much liquid evaporates add just enough water to cover the seeds.
  • Cool and store covered in the refrigerator.