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 sesameĀ 
Instructions
  1. Boil water, blanch spinach 30 seconds, soak in cold water, drain, cut into 4 centimeters sections.
  2. Mix sauce ingredients, soy sauce, sugar, sesame oil, garlic and black sesame.
  3. Pour sauce over spinach, toss gently and serve sprinkled with white sesame.
  4. Heat 1 tablespoon of oil, fry oyster mushrooms about 5 minutes.
  5. Mix dash, rice vinegar, sugar, soy sauce and sesame oil. Pour the mixture into mushrooms, simmer till liquid evaporates.
  6. Serve sprinkled with black sesame.