Tender Enoki Mushroom Salad with Savory Perilla Dressing
[Healthy & Delicious Meal] Enoki Mushroom Salad with Rich Perilla Dressing Recipe
I had leftover enoki mushrooms from a buy-one-get-one deal, so I decided to transform them into a vibrant salad with a savory and nutty perilla dressing. The combination of chewy mushrooms, fresh vegetables, and savory Wagyu pastrami creates a truly wonderful meal.
Salad Ingredients- 1 pack Enoki mushrooms (approx. 200-250g)
- 1/2 head Romaine lettuce (fist-sized)
- 1/2 ripe Tomato
- 3 slices Wagyu Pastrami
- 2 Tbsp Dried Cranberries
Savory Perilla Dressing- 3 Tbsp Ground Perilla Seeds
- 3 Tbsp Extra Virgin Olive Oil
- 3 tsp Fish Sauce (or Tuna Extract)
- 2 tsp Sweet Plum Extract (or Oligosaccharide)
- 1/2 tsp Organic Apple Cider Vinegar
- 3 Tbsp Ground Perilla Seeds
- 3 Tbsp Extra Virgin Olive Oil
- 3 tsp Fish Sauce (or Tuna Extract)
- 2 tsp Sweet Plum Extract (or Oligosaccharide)
- 1/2 tsp Organic Apple Cider Vinegar
Cooking Instructions
Step 1
First, rinse the enoki mushrooms thoroughly. It’s best to remove as much moisture as possible using a salad spinner or paper towels. Place the dried enoki mushrooms in an air fryer basket and cook at 180°C (350°F) for 8-10 minutes. You can check on them halfway through to ensure even cooking. This process will enhance the mushrooms’ chewy texture and add a subtle depth of flavor.
Step 2
The enoki mushrooms, fresh from the air fryer, should have a tempting golden-brown color. Anticipate their chewy yet moist texture!
Step 3
In a large bowl, add the cooked enoki mushrooms. Combine all the dressing ingredients (ground perilla seeds, olive oil, fish sauce, plum extract, and apple cider vinegar) and pour them over the mushrooms. Wearing disposable gloves, gently toss the mushrooms to coat them evenly with the dressing. The nutty aroma of perilla seeds will infuse the mushrooms, making them incredibly delicious.
Step 4
Now, let’s prepare the accompaniments for the salad. Tear about 3 slices of Wagyu pastrami into bite-sized pieces. Wash the romaine lettuce under running water, drain well, and tear it into bite-sized pieces. Wash the tomato, then slice it about 0.5cm thick. In a small pan, add the dried cranberries with a little water and bring to a simmer. This will rehydrate the cranberries, slightly reduce their sweetness, and make them blend smoothly into the salad.
Step 5
It’s time to artfully arrange the salad. Start by placing the tomato slices around the edge of a large plate or salad bowl. Layer the drained romaine lettuce on top, followed by a generous portion of the perilla-dressed enoki mushrooms. Arrange the torn Wagyu pastrami and rehydrated dried cranberries attractively. For an extra touch, sprinkle a pinch of chili flakes (peperoncino) and freshly cracked black pepper over the top to complete the dish.
Step 6
This salad comes together in a flash, requiring no complicated cooking! Its beautiful presentation makes it perfect for entertaining guests. Especially during the holiday season or special occasions, gather with your loved ones, share warm moments, and savor this delightful salad together. It’s sure to be a cherished part of your meal!
