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Crispy Shiitake Salad (Nobu Inspired) I don’t have the exact recipe but based on trying it a couple times here is my rendition!
I always get asked what miso I use so here it is!
If you loved this recipe, check out my Fried Almond & Apple Salad!
Why You’ll Love Crispy Shiitake Salad
This recipe is EPIC. The crispy mushrooms add the best texture on this salad. The flavors are truly unreal! It’s simple yet so delicious. The dressing on this is the star of the show, it is tangy, creamy and just sublime.
How To Prepare Crispy Shiitake Salad
🍄 First, arrange the shiitake on lined sheet pans without overcrowding. Place in the oven at 170F with the door slightly propped open to dehydrate. It will be about 1.5 – 2 hours.
🧂 Secondly, preheat the oil to about 350F or until your wooden spoon bubbles. Then, fry the shiitake in batches until golden. Hit them with salt and pepper.
🧅 Mix together the shallot, Tamari, miso, rice vinegar, sesame oil, mayo, dijon, pepper and olive oil. Shake well.
🌿 Lastly, gently massage into the greens, add the sesame seeds and serve with the mushrooms piled high!
Substitutions and Variations
- You can use Crimini mushrooms instead of shiitake.
- You can use any greens of your choice instead of baby spinach and kale.
Chef Nadia’s Tip
To get the mushrooms as crispy as possible, you have to slice as thin as you can and dehydrate in the oven!
Similar Recipes
Common Questions
You can use avocado oil.
Yes absolutely! You can use Crimini mushrooms instead.
You can use any greens of your choice.
Crispy Shiitake Salad
Ingredients
- 1 lb shiitake mushrooms, thinly sliced
- 1 tbsp white miso
- 1 tbsp agave syrup
- 1/2 tbsp tamari, or soy sauce
- 1 small shallot, minced
- 1 tsp dijon mustard
- 1.5 tbsp japanese mayo
- black pepper , to taste
- 2.5 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1/4 cup olive oil , or neutral oil for dressing
- Grape seed oil , for frying
- 5 oz baby spinach
- 2 oz baby kale
- 2 tbsp toasted sesame seeds
Instructions
- First, arrange the shiitake on lined sheet pans without overcrowding. Place in the oven at 170F with the door slightly propped open to dehydrate. It will be about 1.5 – 2 hours.
- Secondly, preheat the oil to about 350F or until your wooden spoon bubbles. Then, fry the shiitake in batches until golden. Hit them with salt and pepper.
- Mix together the shallot, Tamari, miso, rice vinegar, sesame oil, mayo, dijon, pepper and olive oil. Shake well.
- Lastly, gently massage into the greens, add the sesame seeds and serve with the mushrooms piled high!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
