Cold Tossed King Oyster Mushroom
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Description
A cold dish of boiled king oyster mushrooms hand-shredded and tossed with scallions, soy, and sesame oil. The elasticity illusions eating meat, yielding explosive satiety while keeping calories low.
Restaurants serving Cold Tossed King Oyster Mushroom
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- King oyster mushroom
- Scallions
- Garlic
- Thick soy sauce
- Sesame oil
- White sesame
Instructions
- [Authentic Recipe]
- Boil whole king oyster mushrooms (Xingbaogu) in hot water for ~
- mins to cook through.
- Drain and let cool.
- Hand-shred finely along the fibers (like shredded squid) (*Absorbs flavor better than knife-cutting).
- Put in a bowl, add Jiangyou Gao, sesame oil, a little black vinegar, minced scallions/garlic, and white sesame; massage firmly.
- Chill in fridge to finish.
Learn more Spice, substitutes, tips
Key spices
Savory aroma of sesame oil and scallions
Substitutes at Japanese supermarkets
Enoki mushrooms (becomes Liangban Jinzhengu)
Pairing
Beer(as a low-calorie snack)
Trivia
[For Health Conscious] Taiwanese love king oyster mushrooms (Xingbaogu); grilling giant ones whole (Kao Xingbaogu) is a night market staple. But during a diet, this oil-free 'Liangban' style is ultimate. Hand-shredding lets sauce cling to the cross-sections, a magic mushroom dish creating satisfaction surpassing meat.
Eating tips & etiquette
[Unique Eating] Top cold Somen (Mianxian) with this tossed mushroom, shoveling it down as a healthy 'mushroom cold noodle' topping!
Allergen
Soy, Wheat (from soy sauce), Sesame