Japanese Shiitake Mushroom Salad Recipe

Japanese Shiitake Mushroom Salad Recipe

Serves 2 – Prep time: 15 mins | Cook time: 10 mins 


25-30g dried shiitake mushrooms, rehydrated 

1tbsp fresh soy sauce

80g watercress 

175g cooked edamame beans 

3 radishes, sliced 

1 chilli, finely sliced 

Sprinkle of sesame seeds 

For the dressing: 

2tbsp fresh soy sauce

2tbsp rice vinegar 

1-2tbsp honey 

1tbsp fresh ginger, grated or minced 

1tsp white sesame oil


The night before, rehydrate the shiitake mushrooms in a bowl of cold water and store in the fridge. 

1. For the dressing, blend all ingredients together.  

2. Once the mushrooms are rehydrated, finely slice them and pan fry with a splash of sesame oil and the 1tbsp soy sauce until cooked. 

3. Toss the watercress, edamame beans, radish and chilli in a bowl. To serve, arrange this on a plate, top with the cooked mushrooms and drizzle with the dressing.  

4. Finish with a sprinkle of sesame seeds for added flavour and crunch 


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