Chen cooks the stock for six hours and uses sea cucumber, fish maw, shimeji mushrooms, and both dry and fresh scallops. “The dry ones are for intense flavor, while the fresh scallops are for. Ching-He Huang’s vegan Chinese mushroom noodle salad combines panko-fried shimeji mushrooms, rice noodles and loads of veg for a tasty, healthy meal. Ching says: “The people of the Hunan region in China are known for their love of sweet and spicy combinations. This easy dish is inspired by those strong flavour profiles.”.

japanese/int'l. recipes

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Serves: 2
Calories: 102 kcal
Total Time: 15 m
- Prep: 5 m
- Cook: 10 m
Japanese:Kinoko mayonēzu-sarada

metric

ingredients:

6 shiitake mushrooms
1/2 package shimeji mushrooms
1/2 package enoki (snow puff)
1 spring onion or something green
(e.g., parsley, basil)

2 1/2 tablespoons mayonnaise
a little soy sauce
1/2 teaspoon salt

step 1:

Wipe shiitake mushrooms with a wet paper towel. Cut off the stems and cut the caps into 4 pieces.

step 2:

Cut off the roots of shimeji mushrooms. Cut off the roots of the enoki mushrooms 3 cm. from the end and cut in half.

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Shimeji Mushroom Salad

step 3:

Boil the all the mushrooms for about 2 minutes.

step 4:

After boiling drain from hot water. Run under cool water and squeeze the water.

step 5:

Mix soy sauce and salt into the mushrooms. Add mayonnaise and mix.

step 6:

Chop spring onion into small pieces.

comment:

Serve in a dish and decorate with spring onion. The mayonnaise and soy sauce in this easy-to-cook recipe suit the mushrooms well. It's also very low calorie.

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