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Japanese-style mushroom salad
Japanese-style mushroom salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Assorted mushrooms enhance the complexity of this delicious Japanese salad.
Ingredients:
  • 500g soba noodles
  • 6.00 gm sesame seeds
  • 150g oyster mushrooms, halved
  • 120g swiss brown mushrooms, quartered
  • 100g shiitake mushrooms, thickly sliced
  • 3cm-piece ginger, peeled, cut into matchsticks
  • 1 medium carrot
  • 40.00 ml mirin
  • 42.00 gm soy sauce
  • 1 tsp wasabi paste
  • 1 x 130g can water chestnuts, drained, thickly sliced
Instructions:
  • Boil noodles in a large saucepan of salted water for 4 minutes until tender. Then rinse under cold water and drain thoroughly.
  • Heat a medium non-stick frying pan over high heat. Toast sesame seeds for 1 minute, stirring occasionally, until golden. Transfer to a plate to cool.
  • In the same frying pan, heat the oil over medium heat. Add in the mushrooms and ginger, cooking and stirring for 2 minutes until the mushrooms are tender. Set aside off the heat to cool for 5 minutes.
  • Use a vegetable peeler to create long, thin carrot ribbons.
  • Combine mirin, soy sauce, and wasabi in a screw-top jar and shake vigorously.
  • Combine noodles, mushroom mixture, carrot, and water chestnuts in a large bowl. Drizzle with dressing, toss gently to mix. Sprinkle with toasted sesame seeds and serve hot.

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