Black Fungus & Tuna ‘Tsukudani’

Name: Black Fungus & Tuna ‘Tsukudani’
Yield: 4 servings
Cuisine: British
Ingredients: 20 g Dried Black Fungus; 1 tablespoon Sesame Oil; 1 tablespoon Sake (Rice Wine) OR Water; 1 tablespoon Sugar; 2 tablespoons Soy Sauce; 1/4 teaspoon Chilli Flakes; 1 canned Tuna *95g, drained; 1 tablespoon Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

Black Fungus, sometimes known as Cloud Ear Fungus OR Jelly Mushroom, is an edible fungus. It is called ‘Kikurage’ in Japanese. Black Fungus is a popular ingredient for Asian cooking. Almost tasteless but it has a very pleasant crunchy texture. It is a great source of dietary fibre and a variety of minerals. I want to encourage people to use it for their cooking.

You can purchase Dried Black Fungus from most Asian Grocery stores. Already shredded type is also available. Soak in cold/warm water to soften, then use for stir-fry, soup, or salad, just like mushrooms. This ‘Tsukudani’ can be enjoyed with freshly cooked rice.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

20 gDried Black Fungus
1 tablespoonSesame Oil
1 tablespoonSake (Rice Wine) OR Water
1 tablespoonSugar
2 tablespoonsSoy Sauce
1/4 teaspoonChilli Flakes
1canned Tuna *95g, drained
1 tablespoonToasted Sesame Seeds

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Steps

1

Soak Dried Black Fungus in cold/warm water until softened. Wash very well, drain and cut into small pieces.
2

Heat Sesame Oil in a frying pan over medium heat, cook Black Fungus for a few minutes. Add all other ingredients and cook, stirring, until the sauce is almost gone.