Umami Bomb Asian Delight (Print View)

An elegant spread combining earthy mushrooms, seaweed, pickled accents, and crunchy garnishes with vibrant umami notes.

# Components:

→ Mushrooms & Earthy Delights

01 - 7 oz shiitake mushrooms, sliced
02 - 5.3 oz king oyster mushrooms, sliced
03 - 3.5 oz enoki mushrooms, trimmed
04 - 1 tablespoon sesame oil
05 - 1 tablespoon soy sauce or tamari (for gluten-free)
06 - 1 teaspoon mirin (optional)

→ Seaweed & Ocean Flavors

07 - 8–10 sheets roasted seaweed snacks
08 - 1.75 oz seasoned seaweed salad
09 - 1 sheet nori, cut into strips

→ Umami Accents

10 - 3.5 oz pickled daikon radish, sliced
11 - 3.5 oz pickled ginger
12 - 2.1 oz edamame, shelled and steamed
13 - 1.4 oz black garlic cloves, peeled
14 - 1.4 oz fermented black beans, rinsed and drained

→ Crunch & Garnish

15 - 2.8 oz roasted cashews or peanuts
16 - 1.4 oz fried shallots
17 - 1 small bunch fresh coriander, leaves picked
18 - 1 small bunch chives, finely chopped
19 - 1 red chili, thinly sliced (optional)

→ Dipping Sauces

20 - 1/4 cup ponzu sauce
21 - 1/4 cup spicy sesame dressing

# Directions:

01 - Heat sesame oil in a skillet over medium-high heat. Add shiitake and king oyster mushrooms. Sauté for 4 to 5 minutes until they turn golden. Add soy sauce and mirin, toss well, and cook for another 1 minute. Remove from heat and allow to cool.
02 - Briefly blanch enoki mushrooms in boiling water for 30 seconds. Drain and let cool.
03 - On a large serving board or platter, arrange all prepared mushrooms into overlapping fans for an artistic display.
04 - Create additional fans on the board using roasted seaweed snacks, nori strips, and seasoned seaweed salad.
05 - Fill the remaining spaces with pickled daikon radish, pickled ginger, steamed edamame, black garlic cloves, and fermented black beans.
06 - Scatter roasted cashews or peanuts, fried shallots, fresh coriander leaves, chives, and thin slices of red chili for texture and color contrast.
07 - Place ponzu sauce and spicy sesame dressing in small bowls and nestle them into the board for easy access.
08 - Serve immediately, inviting guests to explore combinations by dipping and mixing flavors as desired.

# Expert Advice:

01 -
  • Every bite is a flavor adventure, where the earthiness of mushrooms meets the briny punch of seaweed in ways that feel like discovering a secret
  • It looks like you spent hours in the kitchen, but honest work takes just 40 minutes from start to dramatic presentation
  • Everyone finds something they love on the board, from the crunchy roasted cashews to the silky pickled ginger, making it perfect for gathering people with different tastes
02 -
  • Don't skip the cooling step with your mushrooms—warm ingredients will wilt delicate components and turn your beautiful board into a softer, less textural experience
  • Fried shallots are your secret weapon, but they must go on at the very last moment before serving, not a minute before; they're delicate creatures that surrender to humidity
03 -
  • Toast your sesame oil lightly in a cold skillet before adding mushrooms to intensify its nutty flavor without burning it
  • The secret to restaurant-quality presentation is negative space—leave gaps on your board intentionally, letting the beautiful platter show through; it's more elegant and gives the eye somewhere to rest
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