Liang Ban Mu Er (Black Wood Ear Mushroom Salad)
Black vinegar and garlic stimulate your appetite! Kikurage Kolikoli Salad
Description
A refreshing cold salad of thick, rehydrated black wood ear mushrooms briefly blanched and tossed with black vinegar, garlic, sesame oil, and cilantro. The perfect palate cleanser.
Restaurants serving Liang Ban Mu Er (Black Wood Ear Mushroom Salad)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Black wood ear mushrooms (Thick
- dried)
- Black vinegar(Zhenjiang etc.)
- Garlic
- Sesame oil
- Coriander
Instructions
- [Authentic Recipe]
- Soak thick, high-quality dried black wood ear mushrooms in warm water for 1-
- hours until they expand to their absolute maximum size.
- Snip off the hard, woody stems with scissors and tear into bite-sized clusters.
- Flash-blanch in boiling water for 2-
- minutes to sterilize, then immediately plunge into ice water to maximize their distinctive, aggressively crunchy 'snap'. Drain completely.
- Toss in a bowl with black vinegar (Zhenjiang), soy sauce, sesame oil, minced raw garlic, fresh red chilies (or chili oil), and cilantro until the mellow acidity coats every crevice.
Learn more Spice, substitutes, tips
Key spices
Mellow acidity of black vinegar、Garlic
Substitutes at Japanese supermarkets
(Can be perfectly made with Japanese dried wood ear mushrooms)
Pairing
Fried Rice / Greasy meat dishes
Trivia
[Trivia] Unlike the julienned wood ears in Japanese ramen, Chinese appetizers use 'large, bite-sized whole clusters', offering an intensely bouncy, crunchy texture.
Eating tips & etiquette
[Unique Eating] Not just eaten first as a starter. It's highly effective to eat it little by little as a 'refreshing oasis' between bites of greasy or extremely spicy dishes.
Allergen
Soybeans, Wheat (Soy sauce), Sesame