Thinly slice <quantity>1<unit>cup</unit></quantity> of garlic cloves

Bring water to a boil

Put the garlic into the boiling water. Poach it for 10m until transparent

Strain the poached garlic. Set aside

Add <quantity>⅔<unit>cup</unit></quantity> of soy sauce and <quantity>⅓<unit>cup</unit></quantity> of white vinegar into a pot

Add <quantity>7<unit>tbsp</unit></quantity> of white sugar and simmer until it is dissolved

Add <quantity>¼<unit>cup</unit></quantity> of katsuobushi. Bring to a boil and remove from the heat

Strain the marinade and pour it over the poached garlic

Let it cool down until it reaches room temperature

Place it in the refrigerator overnight, uncovered, to enhance the flavors

The pickled garlic is ready

Finely mince <quantity>1<unit>lb</unit></quantity> of trimmed white button mushrooms

Add <quantity>¾<unit>cup</unit></quantity> of vegetable oil to a frying pan over low heat. Add <quantity>1</quantity> diced white onion and cook for 40m until soft, dark and sweet, stir once in a while

Add <quantity>2<unit>tbsp</unit></quantity> of minced ginger

Add <quantity>1<unit>tbsp</unit></quantity> of minced garlic. Cook for 15m until the ginger and the garlic are fully cooked

Add the white bottom mushrooms and stir

Cook until the moisture has evaporated

Add <quantity>2<unit>tbsp</unit></quantity> of soy sauce

Add <quantity>½<unit>cup</unit></quantity> of ketchup

Add salt to taste and mix

Add <quantity>3.5<unit>oz</unit></quantity> of trimmed beech mushrooms and <quantity>1<unit>tbsp</unit></quantity> of lemon juice

Add <quantity>¼<unit>cup</unit></quantity> of the pickled garlic liquid

Add <quantity>¼<unit>cup</unit></quantity> of miso and stir until well incorporated

Add <quantity>3<unit>tbsp</unit></quantity> of mirin. Cook over low heat for 25m until the flavors are incorporated. The mushroom chili is ready

Enjoy!