Salad recipe with seaweed and mushrooms

Today we want to tell you how to make a salad with seaweed and mushrooms. We suggest using Japanese shiitake mushrooms with a pronounced mushroom flavor and aroma, as well as wood mushroom muer — hearty and crispy. Such a salad can be served as an independent treat or a side dish for meat and fish dishes. Let’s cook it together!

Salad ingredients with seaweed and mushrooms

To prepare one serving of the salad, we need the following ingredients:

• 25 g — laminaria;
• 10 g — muer black tree fungus Katana;
• 10 g — white sesame Katana;
• 20 g — Shiitake mushrooms;
• 8 art. l. — soy sauce “Premium” Katana;
• 2 tbsp. l. — rice vinegar Katana;
• 2 tsp — Katana sesame oil;
• 2 tsp — sugar.

The steps to prepare salad with seaweed and mushrooms

The preparation of this dish does not involve any particular difficulties, especially with our tips. It consists of the following processes:

1. Put the kelp in warm water and bring to a boil. It must be boiled for 3-5 minutes so that the sheets become soft and tender, then rinse;
2. Now put the shiitake in a saucepan with water and bring to a boil. Boil over medium heat for half an hour until ready;
3. Pour muer mushrooms with boiling water for 15-20 minutes;
4. Rinse all products under running water and cut into strips as thin as possible;
5. Put all the ingredients in a deep bowl, sprinkle sesame seeds and sugar on top, pour rice vinegar, sesame oil and soy sauce;
6. Mix thoroughly and serve.

Now you can enjoy this simple but at the same time delicious dish with bright exotic notes. Be sure to cook it and share this yummy dish with friends and family! The combination of salty, sour and sweet taste that is essential for any Japanese dish is clearly visible in this salad — salted seaweed, sour rice vinegar and sweet soy sauce with added sugar. In addition, thanks to sesame seeds and sesame oil, pleasant nutty notes appear in the dish.

By the way, salads are a fairly common type of dish in Japanese cuisine. But they are very different from the popular European ones — it is quite rare to find fresh vegetables and herbs that are familiar to us. More often, pickled or dried foods, such as seaweed or mushrooms, are used for cooking. Another difference is that salads are usually eaten with chopsticks rather than a fork or spoon. Therefore, all the ingredients are cut in such a way that it is convenient to take them with chopsticks — very thin straws, almost strings.