Japanese Style Marinated Mushroom Salad
Delight your taste buds with this flavorful Japanese Style Marinated Mushroom Salad, a light and refreshing dish that combines the earthiness of assorted mushrooms like shiitake and enoki with the umami-rich marinade of soy sauce, rice vinegar, and mirin. Enhanced with aromatic garlic, grated ginger, and a touch of sesame oil, this salad is a perfect blend of savory, tangy, and nutty flavors. Blanched to tender perfection and infused with the marinade, the mushrooms are delicately topped with green onions, toasted sesame seeds, and a hint of fresh cilantro for a garnish that adds both texture and color. Quick and easy to prepare, this recipe is ideal as a starter or side dish, served chilled or at room temperature. It's a must-try for fans of Japanese cuisine and healthy, plant-based dining!
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Recipe Information
Ingredients
- 300 grams Assorted mushrooms (shiitake, enoki, or button)
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 teaspoon Sesame oil
- 1 clove Garlic, finely minced
- 1 teaspoon Ginger, finely grated
- 2 stalks Green onions, thinly sliced
- 1 tablespoon Toasted sesame seeds
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 1 teaspoon Salt
- 2 cups Water
Instructions
Clean the mushrooms by gently wiping them with a damp paper towel. Trim the stems of shiitake mushrooms and remove the root ends of enoki if using.
Bring 2 cups of water and 1 teaspoon of salt to a boil in a medium saucepan.
Blanch the mushrooms in the boiling water for 2-3 minutes, or until they soften slightly. For shiitake mushrooms, cook a little longer if needed. Drain and set aside to cool.
In a small mixing bowl, whisk together the soy sauce, rice vinegar, mirin, sesame oil, minced garlic, and grated ginger to create the marinade.
Once the mushrooms are cool, gently toss them in the marinade, ensuring they are evenly coated. Let them sit for at least 10-15 minutes for the flavors to meld. For stronger flavor, marinate longer or refrigerate for up to 4 hours.
Before serving, toss the mushrooms with sliced green onions and sprinkle the toasted sesame seeds on top.
Garnish with fresh cilantro if desired and serve the salad chilled or at room temperature.
Nutrition Facts
Calories |
81 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.8 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 321 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
