Black Fungus for Ramen
Black Fungus for Ramen Recipe
This seasoned black fungus can be used as topping for ramen, rice bowl or salad.
- 15g dried fungus (soaked in a bowl of water until reconstituted) OR 100g fresh black woodear fungus (黑木耳)
- 1/2 tbsp light soy sauce
- 1/2 tbsp mirin
- 1/2 tbsp sesame oil
- Prepare the fungus. Remove the ‘knot’ on the underside of each fungus by cutting it out with kitchen scissors. Bring a pot of water to boil. Add the fungus and boil for 3 minutes. Drain the fungus in a colander and rinse them under cold running tap water until cooled down. Squeeze out the excess liquids from the fungus. Slice the fungus to thin strips (julienne).
- Season the sliced fungus with seasonings (A).
- Fry the fungus. Spread out the fungus in a heated dry pan. Stir fry until there is no more residue moisture left in the pan.
- Store the fungus in a food container in the fridge as part of ramen meal-prep for 3-4 days.
To convert leftovers to serve this as a cold appetizer dish instead, I recommend adding a small amount of Japanese chilli oil (rayu), soybean paste (or oyster sauce) and vinegar for a richer taste.
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Black fungus is my favourite. I like them in soups, salads and stirfries!
I always wonder how long cooked fungus can be kept/stored in the fridge. Scared 臭酸. Not so sure but the black fungus in chap chye seems to turn a little sour after a few days in the fridge. Or am I wrong?
I am also eyeing at those 五香rolls alongside your grain bowl ;p
They don’t turn sour but will be slightly slimy which I don’t like. So can’t keep beyond a certain number of days too.