Aromatic Enoki Mushroom and Minari Salad
Crisp and Fragrant Enoki Mushroom and Minari Salad: Perfect for Battling Fine Dust!
When your throat feels scratchy and you’re prone to sneezing due to spring’s fine dust and yellow dust, invigorate yourself with this healthy and refreshing vegetable side dish! Minari (Korean parsley) is known for its detoxifying properties and benefits for blood circulation, while enoki mushrooms aid in preventing constipation and improving bowel movements. This recipe combines these two beneficial ingredients into a delightful salad that is both nutritious and delicious.
Main Ingredients- 200g fresh Minari (Korean parsley)
- 1 large pack Enoki mushrooms (approx. 100g)
- 1 tsp coarse salt (for blanching minari)
Seasoning Ingredients- 1 tsp MSG-free salt (or fine sea salt, adjust to taste)
- 2 Tbsp sesame oil (for a rich nutty flavor)
- 1 Tbsp toasted sesame seeds (crushed, for added aroma)
- 1 tsp MSG-free salt (or fine sea salt, adjust to taste)
- 2 Tbsp sesame oil (for a rich nutty flavor)
- 1 Tbsp toasted sesame seeds (crushed, for added aroma)
Cooking Instructions
Step 1
First, wash the minari thoroughly under running water. Carefully trim away any wilted or yellow leaves. Then, cut the minari into bite-sized pieces, about 4-5 cm long. This preparation ensures a cleaner and more pleasant eating experience.
Step 2
Trim the root ends of the enoki mushrooms. Gently pull the mushrooms apart with your fingers to separate them into smaller strands. This helps the seasoning to evenly coat each strand, resulting in a better texture.
Step 3
Bring a pot of water to a rolling boil and add 1 tsp of coarse salt. Add the prepared enoki mushrooms and blanch for just about 10 seconds. Be careful not to overcook, as they can become mushy! Immediately rinse the blanched mushrooms under cold water to stop the cooking and gently squeeze out excess water.
Step 4
In the same boiling water (after removing the enoki), add the cut minari and blanch for about 20 seconds. Minari wilts quickly, so a short blanch preserves its crispness. After blanching, rinse the minari in cold water 2-3 times, shaking gently, and then squeeze out as much water as possible by hand.
Step 5
Combine the drained minari and enoki mushrooms in a mixing bowl. Season with MSG-free salt (or fine salt) to taste. Add the crushed toasted sesame seeds and drizzle with 2 tablespoons of sesame oil. The fragrant aroma of the sesame oil will enhance the overall flavor.
Step 6
Now it’s time to mix everything together to ensure the seasoning is evenly distributed. Gently toss the ingredients in the bowl, or use your hands to carefully mix them, being careful not to mash the vegetables. This will create a beautifully presented salad.
Step 7
The finished Enoki Mushroom and Minari Salad is a delightful harmony of fresh, crisp minari and tender enoki mushrooms. Its vibrant flavor and satisfying texture are truly inviting. Packed with dietary fiber, it’s an excellent choice for preventing constipation or as part of a healthy diet. Enjoy this delicious and nourishing side dish!
