Crunchy Wood Ear Mushroom Tsukudani

Crunchy Wood Ear Mushroom Tsukudani

The crunchiness of wood ear mushrooms is great. You could even fill up empty spots in your bento box with these. These are also great for those with macrobiotic diets.
User "saki1010" says that these would be great as a filling for onigiri (rice balls).

Ingredients: Serves 2

Wood ear mushrooms
10 g
Black sesame seeds
10 g
for frying
Dashi stock
200 ml
Soy sauce
2 tablespoons
1 tablespoon
Chinese wolfberry fruit
as needed


1. Place the wood ear mushrooms in a bowl, and soak them in plenty of water until they soften.
2. Drain the mushrooms in a colander, and squeeze out the excess water.
3. Warm the oil in a frying pan, then add and lightly fry the black sesame seeds. Add the mushrooms, and the dashi stock, soy sauce and mirin, and reduce the broth over low heat. Turn off the heat, and scatter over the Chinese wolfberry fruit to complete.

Story Behind this Recipe

I made this because I was given lots of wood ear mushroom as a gift.
This was a recipe that I saw in a book called "Healthy Macrobiotic Recipes", and I decided to try it out. The original recipe didn't use any sugar or mirin, but I thought that it was a bit salty, so I tried adding mirin! This made it slightly sweet, so you can add a little more sugar if you'd like, and I think that it would still taste good.