Japanese Style Mushroom Salad


For sauteing the mushroom

  • 30 g Enoki mushrooms
  • 30 g Shimeiji mushrooms
  • 30 g Shitake mushrooms
  • 1/2 teaspoon Japanese soy sauce
  • 15 g butter
  • 1/8 teaspoon of salt
  • A pinch of black pepper

To assemble the salad

  • 100 g of Lettuce of your choice, e.g. butterhead, Romaine
  • 15 ml Tonkatsu sauce
  • 15 ml Japanese mayonnaise
  • 1 Cherry tomatoes, sliced
  • 6 slices Japanese cucumbers
  • Purple cabbage, shredded
  • Carrot, shredded
  • Katsuobushi
  • Japanese fried garlic, optional


For the mushroom

  1. Cut the enoki mushroom about 2.5cm from the roots.
  2. Cut the shmeiji mushroom about 2cm from the roots.
  3. Cut the shitake mushroom into thin slices.
  4. Heat up the butter in a wok or pan.
  5. Saute the mushrooms with salt and pepper until fragrant.
  6. Add the soy sauce to the mushrooms. Dish out.

To Assemble to salad

  1. Place the lettuce at the centre of a plate.
  2. Add the sauteed mushroom on top of the lettuce.
  3. Squeeze about one tablespoon each of tonkatsu sauce and Japanese mayonnaise on the mushrooms and lettuce.
  4. Arrange the Japanese cucumber and cherry at the side of the plate.
  5. Garnish with shredded carrot and purple cabbage.
  6. Top with katsuobushi.
  7. Serve with some fried garlic (optional).


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