Fresh Black Wood Ear Mushroom (Xian Mu Er)
乾燥品には戻れない！？肉厚で「プルプル」が止まらない生キクラゲ
Description
Freshly harvested black wood ears that have never been dried. Not just rehydrated dry ones. Meatier than dried versions, with a smooth velvety touch and an intense 'bouncy, popping' elasticity that bursts the moment you bite.
Classification: Everyone, Ingredient, Mushroom, Mu Er, Wood Ear, Fresh, Bouncy, Hot Pot, Cold Dish
Shops selling Fresh Black Wood Ear Mushroom (Xian Mu Er)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Black Wood Ear Mushroom(Fresh)
Instructions
- [Typical Uses]
- [Ma La Hot Pot Ingredient]: Enjoy a level of bounciness on a different dimension by simmering briefly in hot pot soup.
- [Liangban Xian Mu Er]: Blanch and toss with wasabi soy or black vinegar.
- Eat like sashimi.
Learn more Substitutes, pairings, tips
Key spices
Flavor/aroma are plain、but possesses a premium gelatinous thickness and bounce impossible with dried versions
Substitutes at Japanese supermarkets
(Use JP Fresh Wood Ear)
Pairing
Ma La Hot Pot / Wasabi Soy / Garlic / Black Vinegar
Trivia
If dried is 'crunchy (firm)', fresh is 'bouncy (soft)'. Stir-frying large, thick fresh wood ears with oyster sauce yields meat-like satisfaction.
Eating tips & etiquette
[Important]: Eating raw wood ears in large amounts (uncooked) may cause photosensitivity due to certain compounds. 'Boiling for 1-2 mins' is the absolute condition for tasty, safe eating.
Allergen
None