Crispy Shiitake Salad
Crispy Shiitake Salad (Nobu Inspired). I don’t have the exact recipe but based on trying it a couple times here is my rendition!The flavors and texture on this salad are truly unreal!
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!
Nutrition
Calories: 278kcal, Carbohydrates: 17g, Protein: 6g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.01g, Cholesterol: 2mg, Sodium: 379mg, Potassium: 649mg, Fiber: 5g, Sugar: 7g, Vitamin A: 4748IU, Vitamin C: 25mg, Calcium: 120mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.