Being adventurous again and the result was this dish, its the second time I have made this. The first was a bit of an experiment, this time just did a couple of tweaks for final result and very satisfied. Its a simple dish which doesn't take long to whip up and best served chilled.
| Ingredients Packet of enoki mushrooms, bought from any Asian grocery Black fungus, 4(soaked in hot water, these will expand 3 to 4 times their original size) 1 carrot julienne A few slices of fresh ginger julienne 2 tbsp light soy sauce 1 tbsp of mirin 1 1/2 tbsp of cooking sake 2 tsp of sesame oil Method Drain the black fungus from the hot water after 10 minutes and slice thinly,with the enoki mushroom cut the bottom and discard. Heat a wok or fry pan pour in the sesame oil, toss in the ginger sauté until aromatic then put in the carrots. Stir fry for a minute or so, toss in the enoki mushrooms and the sliced black fungus, sprinkle the mirin and soy sauce and cook for a couple of minutes. Finally turn off the heat and pour the sake over and mixed well. Place into a bowl and let it come to room temperature. Sprinkle some black sesame seeds and serve. This dish will keep in the fridge up to five days as I was to discovered, when I had leftovers one night.The flavour was so intense, it reminder me of kimchi the side the side dishes you would get in a Korean restaurant. Give a try its simple and delicious |  Dried Black fungus |
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