Warm Mushroom Salad with Sesame Dressing きのこの胡麻和え温サラダ

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  • With just a handful of ingredients and 15 minutes, this Warm Mushroom Salad with Sesame Dressing can jazz up your dinner any night of the week.

    Warm Mushroom Salad with Sesame Dressing in a dark dish with wooden serving spoons.

    Are you a big fan of mushrooms? Packed with antioxidants, B vitamins, and a host of amazing nutrients, mushrooms are a treasured ingredient in Japanese cuisine.

    We savor mushrooms’ deep, complex flavors and use them to create umami-packed dashi broth, add them in stews and soups, deep fry them for tempura, and sauté them for simple salads like this Warm Mushroom Salad with Sesame Dressing.

    In this recipe, I used some of the most flavorful and nutritious mushrooms – shiitake mushrooms, king oyster mushrooms, shimeji mushrooms, and enoki mushrooms – but you can certainly experiment with the varieties of mushrooms available. Assortment of wild mushrooms work just as beautifully in this warm salad. The idea is to use different mushrooms to create a satisfying texture.

    Warm Mushroom Salad with Sesame Dressing in a dark dish with wooden serving spoons.

    Tips on Cooking Warm Mushroom Salad

    To achieve a deep, flavorful sear, make sure your frying pan is hot enough before you add in the mushrooms. Depending on the type of mushrooms, you may want to add them in succession so the meatier ones get cooked first.

    Keep the mushrooms spread out in a single layer without crowding the pan. Add in a pinch of salt to help draw out the moisture and then leave the mushrooms untouched until they achieve a rich brown color on the edges. And remember it’s always better to overcook mushrooms than undercook them.

    Warm Mushroom Salad with Sesame Dressing is served in a dark dish.

    Warm Mushroom Salad Pair with Sesame Dressing

    Once the mushrooms become slippery-crisp and hot, toss them with the classic Japanese sesame dressing, then add in fresh peppery mizuna (or any leafy vegetables like shungiku/chrysanthemum leaf, watercress, or arugula) and let the mixture soak up all the flavor. The result is a savory, nutty and tangy salad and a versatile side to go with everything.

    Serve this Warm Mushroom Salad with Sesame Dressing alongside steamed rice, teriyaki salmon (or agedashi tofu for vegetarian) and miso soup, you have a everyday meal that is hearty and totally satisfying.

    Warm Mushroom Salad with Sesame Dressing is served in a dark dish.

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    4.29 from 7 votes
    Warm Mushroom Salad with Sesame Dressing is served in a dark dish.
    Warm Mushroom Salad with Sesame Dressing
    Prep Time
    15 mins
    Cook Time
    15 mins
    Total Time
    30 mins
     
    With just a handful of ingredients and 15 minutes, this Warm Mushroom Salad with Sesame Dressing can jazz up your dinner any night of the week.
    Course: Main Course, Side Dish
    Cuisine: Japanese
    Keyword: easy, quick, salad
    Servings: 4 (side dish)
    Ingredients
    • 1 package king oyster mushrooms (eringi) (9.5 oz/270 g)
    • 5 shiitake mushrooms
    • 1 package enoki mushrooms (7 oz/200 g)
    • package shimeji mushrooms (3.5 oz/100 g)
    • 1 bunch mizuna (or any soft leafy greens)
    • 1 ½ Tbsp neutral flavor oil (vegetable, canola, etc)
    • ½ tsp kosher salt
    • 1 Tbsp sake
    • 1 tsp sesame oil
    Sesame Dressing:
    Instructions
    1. Gather all the ingredients.

      Warm Mushroom Salad with Sesame Dressing Ingredients
    To make the dressing:
    1. Toast sesame seeds in a frying pan (without oil) until fragrant, about 3-5 minutes. Swirl and shake the pan once in a while for even toasting.  Transfer the toasted sesame seeds into your Japanese mortar and pestle. Grind the sesame seeds about half way (This adds texture to the dressing). If you don’t have a Japanese mortar and pestle, you can use a food processor or grind between your palms.

      Warm Mushroom Salad with Sesame Dressing 1
    2. Combine the rice vinegar, mirin, sugar, and soy sauce, then mix in the toasted sesame seeds.
      Warm Mushroom Salad with Sesame Dressing 2
    To cut the ingredients:
    1. Remove the end of king oyster mushrooms and cut in half, about 2 inch (5 cm) long. Then cut it into slices.
      Warm Mushroom Salad with Sesame Dressing 3
    2. Remove the stems from the shiitake mushrooms and cut into thin slices.
      Warm Mushroom Salad with Sesame Dressing 4
    3. Cut off the bases of the enoki mushrooms, then separate with fingers.
      Warm Mushroom Salad with Sesame Dressing 5
    4. Cut the base of shimeji mushrooms and separate with hands.
      Warm Mushroom Salad with Sesame Dressing 6
    5. Discard the end of mizuna and cut the mizuna into pieces 2 inches (5 cm) long.
      Warm Mushroom Salad with Sesame Dressing 7
    To cook the ingredients:
    1. Heat the oil in a large frying pan over medium heat.. Add all the mushrooms.
      Warm Mushroom Salad with Sesame Dressing 8
    2. Sautee the mushrooms and add the kosher salt. Then add the sake and cook covered for 2 min over medium-low heat.
      Warm Mushroom Salad with Sesame Dressing 9
    3. Add the sesame dressing and toss to coat. Drizzle sesame oil and mix all together.
      Warm Mushroom Salad with Sesame Dressing 10
    4. Right before turning off the heat, add the mizuna and quickly toss all together. Remaining heat will continue to cook, so don’t worry about mizuna being still raw. Transfer to a serving dish and serve hot.
      Warm Mushroom Salad with Sesame Dressing 11
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

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