Japanese Mushroom, Beansprout and Arame Salad
Serves 4-6 / starter or light main course
pinch of dried arame (sea vegetable)
225g closed cup mushrooms, rinsed and sliced
100g enoki mushrooms, rinsed and dried
165g bean sprouts, washed and drained
½ cucumber, halved lengthways and finely sliced
4 tbsp rice vinegar
1 tbsp shoyu
1 tsp caster sugar
¼ - ½ tsp wasabi paste (or concentrated grated horseradish)
pinch of salt
- Soak the arame in cold water for 10 minutes to reconstitute. Drain. Mix the mushrooms, bean sprouts and cucumber together in a bowl.
- Mix the rice vinegar, shoyu, caster sugar, wasabi (or horseradish) and salt together and pour over the salad, tossing well. Serve immediately.