Kikurage – What is it and How to Make the Mushroom
Kikurage, otherwise known as wood ear mushroom or jelly fungus, is one of the most commonly used ingredients in Asian cooking. It’s cheap, versatile and easy to find in most Asian grocery stores or supermarkets. In this article, you’ll learn about kikurage and how to prepare it for use in soups, stocks and stir-fries. For those of you who have never cooked with kikurage before, this article will be especially helpful. You’ll also discover some fun facts about kikurage that you may not know yet. Read on to learn more!
Kikurage, also known as oak mushroom or beech mushroom, has become popular in the past few years, especially with the rise of Asian cuisine. This variety of mushroom grows on trees and branches instead of on soil, so it’s a good choice for those who want to avoid soil-borne contaminants like heavy metals and pesticides. Kikurage can be used in a variety of recipes from stir fries to soups to even pizzas! So what is kikurage and how to prepare it? Follow these tips!
What is Kikurage?
Kikurage, commonly known as the wood ear mushroom, is a tasty item that may be used in both savory and sweet cuisines. With kikurage, you can cook simple stir-fries, delectable soups, and even desserts that will make you the life of any party!
Kikurage is a type of edible fungus that is often used as a condiment in Japanese ramen noodles. The edible mushroom receives its name from its ear-like appearance.
Kikurage has a flat surface on both sides and is dark brown in hue. The raw wood ear mushroom has a light woody fragrance. After cooking, the mushroom becomes gelatinous and easily absorbs the flavors of the meal.
Kikurage is a type of edible Auriculariales fungus that can be found all over the world. The fruiting body has a distinct ear-like structure and a brown coloration; it grows on wood, particularly elder.
The Kikurage mushroom is one of the few edible mushrooms. The Chinese adore kikurage for their texture and crunch, which they impart to the dish they are served with. Wood ear mushrooms are a classic Japanese ingredient with a crisp texture and a delicious savory flavor. It contains little calories and is a rich source of nutritional fiber.
Kikurage Recipe Facts
Recipe: Kikurage Recipe
Cuisine: Japanese, Chinese
Author: LHH Food
Ingredients: Ingredients list here
Instructions: Click to go to process
Average rating: 4.9 of 5.0 from 158 reviews
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About: Kikurage recipe guide. Kikurage is a kind of mushroom found in Japan. It has a special texture and flavor. Learn how to make your authentic food, kikurage.
- 10 grams Kikurage or dried wood ear mushrooms
- 1/2 tsp Sugar
- 1 tsp Mirin
- 2 tsp Soy sauce
- 1 tsp Sake
- 1/2 tsp Ra-yu (or regular sesame oil)
- 2 tsp Ground sesame seeds
Hpw to make Kikurage step by step
- Rehydrate the kikurage (wood ear) mushrooms by dissolving a pinch of sugar in water in a bowl.
- Add your dried kikurage wood ear mushrooms to the boiling water. It should be plenty to cover the mushrooms and cover them with a lid to keep them immersed.
- Soak kikurage mushrooms for at least 15 minutes in boiling water, or until malleable.
- Rinse and massage the mushrooms one by one in the sink until they are clean.
- Allow to air dry. Squeeze the rehydrated mushrooms well and julienne finely. Combine the ingredients in a bowl.
- For your dish, chop or thinly slice kikurage mushrooms.
- In a frying pan, stir fry the kikurage or wood ear mushrooms and other ingredients in ra-yu until there is no moisture left in the pan.
- To finish, add the ground sesame seeds.
- It goes well with “Rich Tonkotsu Ramen.”
Kikurage dish images
Video on How to make Kikurage
Learn how to make kikurage. Kikurage is a kind of mushroom found in Japan. It has a special texture and flavor. This is a video on how to prepare fantastic kikurage.
Kikurage, also known as Chinese mushroom or wood ear mushroom, has both culinary and medicinal uses in many different cultures and recipes. In Japan, it’s often consumed in the form of sushi or miso soup, whereas in China, it’s usually used as an ingredient in medicinal soups or as an accompaniment to meat dishes like stir-fried pork or fish. If you want to know how to prepare kikurage or make kikurage recipe!
Kikurage, also known as wood ear mushrooms, are one of the more popular mushrooms commonly eaten in Asia and elsewhere. Since they do not contain much flavor of their own, their texture and how you prepare them is what matters most when cooking with kikurage. This article will explain how to tell when kikurage are ready to eat and how to cook with kikurage to get the best results from this versatile fungus.
Kikurage, also known as Chinese mushroom or wood ear fungus, has been used in traditional Chinese medicine for centuries. Even though its benefits are said to date back thousands of years, kikurage isn’t as well-known in other countries. If you’re looking for a new culinary adventure but aren’t sure where to start, kikurage might be just what you’re looking for. This low-calorie food contains more vitamin C than an orange! Check out our step-by-step guide on how to prepare kikurage with pictures, along with health benefits and side effects that may occur when you eat them.