Seasoned Black Fungus

Name: How to cook Seasoned Black Fungus - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 to 3 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Seasoned Black Fungus

I believe many of you have seen this black thing. It’s a popular topping for ‘Tonkotsu’ Ramen. You have eaten it with Ramen Noodles wondering what it was. It is a type of mushroom. There are many different names for it. In Australia, it’s called Black Fungus, that doesn’t sound good though. Asian grocery stores and some supermarkets sell Dried Black Fungus. I recommend to use already shredded ones.

Ingredient

Food ration :

2 to 3 Servings

Cooking time :

5 minutes plus soaking time

15-20 g

Dried Shredded Black Fungus *Whole Black Fungus can be used

1 teaspoon

Sesame Oil

1 tablespoon (15 ml)

Soy Sauce

1 tablespoon

Sake (Rice Wine) OR Mirin for slightly sweet flavour

Cooking instructions

* Step 1

Soak Dried Black Fungus in water until soft. Wash them well, then drain and squeeze to remove excess water. If you use Whole Black Fungus, thinly slice them.

* Step 2

Heat Sesame Oil in a saucepan over medium heat, cook Black Fungus for a few minutes. Add Soy Sauce and Sake (OR Mirin), and stir until the sauce is gone. *Note: You can add Sugar, grated Ginger, Toasted Sesame Seeds, Chilli, Chilli Oil, etc.

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