Japanese Shiitake Mushroom Salad Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 servings

Ingredients:

• 25-30g dried shiitake mushrooms, rehydrated
• 1tbsp fresh soy sauce
• 80g watercress
• 175g cooked edamame beans
• 3 radishes, sliced
• 1 chilli, finely sliced
• Sprinkle of sesame seeds

For the dressing:

• 2tbsp fresh soy sauce
• 2tbsp rice vinegar
• 1-2tbsp honey
• 1tbsp fresh ginger, grated or minced
• 1tsp white sesame oil

Method:

1. The night before, rehydrate the shiitake mushrooms in a bowl of cold water and store in the fridge.
2. For the dressing, blend all ingredients together.
3. Once the mushrooms are rehydrated, finely slice them and pan fry with a splash of sesame oil and the 1tbsp soy sauce until cooked.
4. Toss the watercress, edamame beans, radish and chilli in a bowl. To serve, arrange this on a plate, top with the cooked mushrooms and drizzle with the dressing.
5. Finish with a sprinkle of sesame seeds for added flavour and crunch.