RECIPE: Kikurage (Wood Ear Mushroom) Tsukudani

Wood Ear Mushroom Tsukudani


This recipe adds traditional Japanese flavors to umami-rich wood ear mushrooms and makes for a great earthy topping on noodles, rice, salads, and stir fries. 



  1. Dissolve a pinch of sugar in lukewarm water in a bowl and rehydrate the Wood Ear Mushrooms (takes about 40-60 mins).
  2. Squeeze out the water from the rehydrated mushrooms and finely julienne. Combine with the sugar, soy sauce, mirin and sake. 
  3. Put the Wood Ear Mushrooms from step 2 in a frying pan on medium heat and stir fry with the ra-yu (or sesame oil) until there's no moisture left in the pan.
  4. Mix in the ground sesame seeds to finish.

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