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Oyster mushrooms & spinach sidedish duo
Ingredients
Korean spinach salad:
- 250 grams of spinach
- 1 tablespoon of light soy sauce
- 1 teaspoon of sugar
- 1 teaspoon of sesame oil
- 1 clove of garlic minced
- 1 teaspoon of black sesame
- 1 teaspoon of white sesame
Japanese style oyster mushrooms:
- 250 grams of oyster mushrooms, sliced
- 1 tablespoon of rice vinegar
- 2 tablespoons of dashi
- 1 teaspoon of sugar
- 1 tablespoon of light soy sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of black sesame
Instructions
- Boil water, blanch spinach 30 seconds, soak in cold water, drain, cut into 4 centimeters sections.
- Mix sauce ingredients, soy sauce, sugar, sesame oil, garlic and black sesame.
- Pour sauce over spinach, toss gently and serve sprinkled with white sesame.
- Heat 1 tablespoon of oil, fry oyster mushrooms about 5 minutes.
- Mix dash, rice vinegar, sugar, soy sauce and sesame oil. Pour the mixture into mushrooms, simmer till liquid evaporates.
- Serve sprinkled with black sesame.
More Side Dishes Recipes