Combine the best of Japanese mushrooms with watercress for an umami packed dish that will leave you wanting more.
25-30g dried shiitake mushrooms, rehydrated*
1tbsp soy sauce*
175g edamame beans
3 radishes, sliced
1 chilli, finely sliced
Sprinkle of sesame seeds
For the dressing:
2tbsp soy sauce*
2tbsp vinegar – white wine or sake vinegar*
1tbsp fresh ginger, grated or minced
1tsp sesame oil*
1. Mix the salad dressing
2. Once the mushrooms are rehydrated as per the pack instructions, finely slice them and pan fry with a little sesame oil and the soy sauce until cooked.
3. Arrange the watercress base with all the other components on top, including the mushrooms.
4. Finish with a sprinkle of sesame seeds for flavour and crunch