For ➋25 g dried kikerage (black fungus)
1 tbs sunflower oil
1 tbs mirin
100-150 g udon noodles
100 g fresh enoki, without feet, in 2 portions
5 g plant butter
3 scallions, cut in rounds
2 garlic cloves, chopped or crushed
1 tbs furikake
Pour warm water over the kikerage and let it soak for 15 m to 1 h. Drain it, and use as a base to cook the udon. If necessary, add some water. Heat and dissolve 1 tbs miso in it. Cook the miso as directed.
Meanwhile, fry the kikerage for 5-7 m in 1 tbs sunflower oil. Add a dash of mirin and let evaporate. Set the kikerage aside in another container. Stew the onion and garlic for 2 m in the same pan, with a little oil.
In the meantime, cook the enoki with a few small lumps of plant butter in 2 packets 1 m in the microwave.
Mix the kikerage with the onion and garlic.
Let the udon drip. Place on plate. Mix the kikerage and onion over it. Sprinkle with furikake.
Place the enoki on the plate. Serve.
Kikerage is an edible mushroom and is a popular condiment in Japanese ramen noodles. It is also commonly known as wood ear mushroom, black fungus, jelly ear, jew’s ear, and mu-er in Chinese. It is known for its nutritious value.The edible mushroom gets its name from resembling the shape of an ear. Kikurage has a smooth surface on both sides and is dark brown in colour. Raw wood ear mushrooms carry a light woody fragrance. Once cooked, the mushroom is gelatinous and easily absorbs the flavours in the dish. To rehydrate wood ear mushroom, soak the desired amount in cold water for 1 to 2 h. The wild mushrooms can expand 3-4 times in size. For faster results, soak the dried kikurage in warm water for 20 m. However, the mushrooms will not expand as much and will be less crunchy. Once rehydrated, store in the fridge and consume within 1-2 days.
