A stunning blend of mushrooms, seaweed, pickled accents, and nuts arranged for an unforgettable flavor experience.
# What You'll Need:
→ Mushrooms & Earthy Delights
01 - 7 oz shiitake mushrooms, sliced
02 - 5.3 oz king oyster mushrooms, sliced
03 - 3.5 oz enoki mushrooms, trimmed
04 - 1 tbsp sesame oil
05 - 1 tbsp soy sauce (or tamari for gluten-free)
06 - 1 tsp mirin (optional)
→ Seaweed & Ocean Flavors
07 - 8–10 sheets roasted seaweed snacks
08 - 1.8 oz seasoned seaweed salad
09 - 1 sheet nori, cut into strips
→ Umami Accents
10 - 3.5 oz pickled daikon radish, sliced
11 - 3.5 oz pickled ginger
12 - 2.1 oz edamame, shelled and steamed
13 - 1.4 oz black garlic cloves, peeled
14 - 1.4 oz fermented black beans, rinsed and drained
→ Crunch & Garnish
15 - 2.8 oz roasted cashews or peanuts
16 - 1.4 oz fried shallots
17 - 1 small bunch fresh coriander, leaves picked
18 - 1 small bunch chives, finely chopped
19 - 1 red chili, thinly sliced (optional)
→ Dipping Sauces
20 - 2 fl oz ponzu sauce
21 - 2 fl oz spicy sesame dressing
# Step-by-Step Directions:
01 - Heat sesame oil in a skillet over medium-high heat. Add shiitake and king oyster mushrooms, sautéing for 4 to 5 minutes until golden. Stir in soy sauce and mirin, cook for an additional minute. Remove from heat and cool.
02 - Blanch enoki mushrooms in boiling water for 30 seconds. Drain and allow to cool.
03 - Arrange all prepared mushrooms in overlapping fan shapes on a large serving platter.
04 - Create fans using roasted seaweed snacks, nori strips, and seaweed salad, placing them alongside the mushrooms.
05 - Fill gaps with pickled daikon, pickled ginger, steamed edamame, black garlic cloves, and fermented black beans.
06 - Scatter roasted nuts, fried shallots, fresh coriander leaves, chopped chives, and optional red chili slices over the board to enhance texture and color.
07 - Place ponzu and spicy sesame dressing in small bowls, nestling them into the board. Serve immediately, encouraging combination and dipping as desired.
