Umami Bomb Asian Delight (Printable)

An elegant spread featuring mushrooms, seaweed, pickled daikon, and crunchy garnishes for bold flavors.

# Components:

→ Mushrooms & Earthy Delights

01 - 7 oz shiitake mushrooms, sliced
02 - 5.3 oz king oyster mushrooms, sliced
03 - 3.5 oz enoki mushrooms, trimmed
04 - 1 tbsp sesame oil
05 - 1 tbsp soy sauce (use tamari for gluten-free)
06 - 1 tsp mirin (optional)

→ Seaweed & Ocean Flavors

07 - 8 to 10 sheets roasted seaweed snacks
08 - 1.8 oz seasoned seaweed salad
09 - 1 sheet nori, cut into strips

→ Umami Accents

10 - 3.5 oz pickled daikon radish, sliced
11 - 3.5 oz pickled ginger
12 - 2.1 oz edamame, shelled and steamed
13 - 1.4 oz black garlic cloves, peeled
14 - 1.4 oz fermented black beans, rinsed and drained

→ Crunch & Garnish

15 - 2.8 oz roasted cashews or peanuts
16 - 1.4 oz fried shallots
17 - 1 small bunch fresh coriander, leaves picked
18 - 1 small bunch chives, finely chopped
19 - 1 red chili, thinly sliced (optional)

→ Dipping Sauces

20 - 2 fl oz ponzu sauce
21 - 2 fl oz spicy sesame dressing

# Directions:

01 - Heat sesame oil in a skillet over medium-high heat. Add shiitake and king oyster mushrooms and sauté for 4 to 5 minutes until golden. Stir in soy sauce and mirin; cook for an additional minute. Remove from heat and allow to cool.
02 - Blanch enoki mushrooms in boiling water for 30 seconds, drain thoroughly, and let cool.
03 - Arrange all mushroom varieties in overlapping fan shapes on a large serving board or platter.
04 - Create additional fans using seaweed snacks, nori strips, and seaweed salad around the mushrooms.
05 - Fill remaining spaces with pickled daikon, pickled ginger, edamame, black garlic cloves, and fermented black beans.
06 - Scatter roasted cashews or peanuts, fried shallots, coriander leaves, chives, and optional red chili slices over the arrangement for texture and color.
07 - Distribute ponzu sauce and spicy sesame dressing into small bowls and nestle them onto the board.
08 - Serve immediately, inviting guests to combine flavors and dip ingredients as desired.

# Expert Advice:

01 -
  • It looks absolutely showstopping on the table, and everyone assumes you spent hours in the kitchen when it really takes less than an hour from start to serve.
  • The umami depth hits differently when you layer all these flavors together, creating this addictive savory experience that keeps people coming back for another bite.
  • It's naturally vegetarian, fully customizable to dietary needs, and brings that restaurant-quality presentation to your own home.
02 -
  • Don't prep everything at once and let it sit. Mushrooms will release moisture and seaweed snacks will lose their crunch. Have everything ready, then assemble just before serving.
  • The sesame oil temperature matters more than you'd think. If it's not hot enough, your mushrooms will steam instead of sauté and won't develop that golden color that makes them delicious.
  • Texture is everything on this board. The contrast between crunchy, chewy, soft, and creamy is what makes people keep coming back for more bites.
03 -
  • Chill your board in the refrigerator for a few minutes before plating if your kitchen is warm. Cold components will stay fresher longer and textures will hold better.
  • Keep your knife sharp when slicing mushrooms. A dull blade crushes them instead of cutting cleanly, and they'll weep more liquid onto your board.
  • If you're making this ahead, store components separately and assemble only when guests are arriving. Mushrooms especially will soften as they release moisture.
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