Crunchy Wood Ear Mushroom Tsukudani

Name: Crunchy Wood Ear Mushroom Tsukudani
Yield: 2 servings
Cuisine: American
Ingredients: 10 grams Wood ear mushrooms; 10 grams Black sesame seeds; 1 for frying Oil; 200 ml Dashi stock; 2 tbsp Soy sauce; 1 tbsp Mirin; 1 Chinese wolfberry fruit

cookpad.japan @cookpad_jp

I made this because I was given lots of wood ear mushroom as a gift.
This was a recipe that I saw in a book called "Healthy Macrobiotic Recipes", and I decided to try it out. The original recipe didn't use any sugar or mirin, but I thought that it was a bit salty, so I tried adding mirin! This made it slightly sweet, so you can add a little more sugar if you'd like, and I think that it would still taste good.

Be careful of the black sesame seeds popping when frying them! For serving 2. Recipe by Gomeko

cookpad.japan @cookpad_jp

Be careful of the black sesame seeds popping when frying them! For serving 2. Recipe by Gomeko

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Ingredients

2 servings

10 gramsWood ear mushrooms
10 gramsBlack sesame seeds
1for frying Oil
200 mlDashi stock
2 tbspSoy sauce
1 tbspMirin
1Chinese wolfberry fruit

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Steps

1

Place the wood ear mushrooms in a bowl, and soak them in plenty of water until they soften.
2

Drain the mushrooms in a colander, and squeeze out the excess water.
3

Warm the oil in a frying pan, then add and lightly fry the black sesame seeds. Add the mushrooms, and the dashi stock, soy sauce and mirin, and reduce the broth over low heat. Turn off the heat, and scatter over the Chinese wolfberry fruit to complete.