Vinegared Salad With Shiitake and Mozuku
The combination of Shiitake and mozuku is healthy♪ Vinegared dried Shiitake is delicious with a texture that is like an octopus!
Boil the Shiitake and slice them a little thicker.
Unlike fresh Shiitake, Japanese dried Shiitake are Forest-grown, so they are
(1) It has a good crunch, to begin with, and
(2) The thicker the slice, the more crunchy it becomes.
(3) The vinegar tightens the Shiitake and makes it even more crunchy!
The result is...
The texture is like an octopus!
Dried Shiitake Mushrooms
Mozuku (Okinawan seaweed)
Water Used to rehydrate the Shiitake, as needed.
Radish Sprouts, as needed.
Rehydrate the Shiitake in water. Then, slice them after removing the stems. Save the water used to rehydrate the Shiitake.
Put the water used to rehydrate the Shiitake and the Shiitake over heat, allow it to boil for 3 minutes, and then cool it.
Cut the carrots into thin strips.
Lightly wring ②, stir in ③ and Mozuku, and serve it on a plate.
Top it with sushi vinegar and add as much radish sprouts as you would like to complete the dish.