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Steep the dried shiitakes in enough boiling water to completely cover (about 250-300ml) for 20 minutes.
Strain the mushroom liquid into a container and set aside.
Set the mushrooms aside for a couple minutes until they are cool enough to handle.
Cut the stems out of the caps and discard them.
Mix 120ml (4oz.) of the mushroom liquid with sugar, soy sauce, vinegar and ginger in a small saucepan and simmer on low heat for 2 minutes.
Add Shiitake caps, cover and simmer on low heat for 20 minutes.
Remove the mushrooms from the liquid, and once cool, slice thinly.
Discard the ginger, and pour remaining liquid back over the shiitakes.
Cover and refrigerate overnight before using.