Crunchy Wood Ear Mushroom Tsukudani

1. 1

   Place the wood ear mushrooms in a bowl, and soak them in plenty of water until they soften.

2. 2

   Drain the mushrooms in a colander, and squeeze out the excess water.

3. 3

   Warm the oil in a frying pan, then add and lightly fry the black sesame seeds.

4. 4

   Add the mushrooms, and the dashi stock, soy sauce and mirin, and reduce the broth over low heat.

5. 5

   Turn off the heat, and scatter over the Chinese wolfberry fruit to complete.

* Per serving · 4 servings · Values may vary.

No additional tips available.