Japanese Sea Spaghetti & Mushroom Salad

Summary

Serves: 1

Dietary Info: Vegan

Ingredients

  • 30g dried Sea Spaghetti
  • Red chili
  • Ginger
  • Sesame oil
  • Tamari, Soy Sauce
  • Rapeseed oil
  • 25g Mushrooms, shimeji
  • 25g Mushrooms, shitake
  • 25g Mushrooms, oyster
  • 25g Mushrooms, button (large)
  • 20g Mushrooms, enoki
  • Seaweed Green Nori Flakes
  • 40g Carrot
  • Hijiki seaweed
  • 20g Julienne red pepper
  • Mizuna leaves

Marinade

  • Water 20g
  • Tamari, Soy Sauce 10g
  • Sugar, coconut 5g
  • Mirin 3g
  • Sesame Oil 1g

Dressing:

  • Rapeseed oil 6g
  • Lemon juice 14g
  • Tamari, Soy sauce 10g
  • Cayenne Pepper
  • Garlic peeled
  • Black Pepper

Garnish:

  • White and black sesame seeds
  • Coriander

PREPARATION:

Soak the Sea Spaghetti for 30 minutes, rinse and drain.

Soak the Hijiki Seaweed for 10 minutes, rinse and drain.

 

FOR THE DRESSING:

  •  Mix all the dressing ingredients together (rapeseed oil, lemon juice, tamari, cayenne pepper, garlic, black pepper), then blend until even, and keep aside.

 

FOR THE HIJIKI MARINADE:

  •  Mix together all the marinade ingredients (water, tamari, fruit sugar, mirin and sesame oil) in a pan.
  •  Add the soaked hijiki to the marinade and cover with foil and bring to the boil, turn down and simmer for 20-25 minutes.

 

FOR THE SEA SPAGHETTI:

  •  Chop chilli and finely julienne the ginger.
  •  Place the sea spaghetti in a large pot. Cover with cold water and bring to the boil then simmer for 10 minutes until cooked. (it should have a slight bite to it)
  •  Drain off the cooked sea spaghetti and cut the sea spaghetti into smaller strands.
  •  Add the chilli and ginger and drizzle in the tamari and sesame oil, and mix well whilst the sea spaghetti is still hot
  •  Chill and let the flavours infuse the spaghetti.

 

FOR THE MUSHROOM MIX:

  •  Prep the mushrooms and julienne the carrots.
  •  Heat the oil in a pan then add the shimeji, shitake and button mushrooms and stir fry until just cooked then add in the oyster mushrooms.
  •  When the mushroom mix is cooked take it off the heat and add in the enoki mushrooms, nori sprinkles and coat with 2/3 of the dressing.
  •  Chill.

TO SERVE:

  • Place the mizuna lettuce on the plate.
  • Place the mixed sea spaghetti on top.
  • Place the coated mixed mushrooms on top of the sea spaghetti.
  • Drizzle the remaining 1/3 of the dressing over the top and garnish with the julienne red pepper.