Delicate tangy flavors with a bite of meat, Marinated Japanese Mushroom Salad on Fresh Spinach makes a delicious side dish to spice up any meal!
- 100 grams Shimeji Mushrooms
- 100 grams Enoki Mushrooms
- 100 grams Golden Enoki Mushrooms
- 100 grams Baby King oyster mushrooms
- 1 bunch Spinach
- 2 tablespoons Olive oil
- 3 tablespoons rice vinegar
- 2 tablespoons Tamari
- 2 tablespoons Kewpie Roasted Sesame Dressing
- 1 tbsp Sesame seeds
- 1 tbsp Mirin
- ½ teaspoon Sugar
Cut the shimeji, enoki and golden enoki mushrooms from the base. Then separate them into individual/smaller pieces. Rinse well under water and let dry.
Cut the larger oyster mushrooms in half lengthwise and leave the smaller mushrooms whole. Rinse well under water and let dry.
Over high heat in a large skillet or wok, add the olive oil and the mushrooms. Sauté the mushrooms for a few minutes, then remove them from the pan without any liquid.
Add the rice vinegar, tamari, mirin and sugar to the mushrooms. Stir to combine. Leave in the fridge until ready to serve.
Cut the spinach leaves at the root. In a large bowl of cold water, wash the spinach.
In a large saucepan, bring water to a boil, then add the spinach leaves to blanch for 30 seconds or until the leaves are no longer stiff. Quickly remove from the heat, drain and place the spinach leaves in a bowl of cold water to stop the cooking. Gather the spinach by the roots and squeeze out the excess water. Then cut the bundle in half. Put aside.
In a small serving bowl, lay the spinach on the bottom in a neat pile, then add the marinated Japanese mushrooms on top. Drizzle with Roasted Sesame Kewpie dressing around the base of the salad. Sprinkle with sesame seeds to serve.