Umami Bomb Asian Delight (Printable)

Earthy mushrooms and seaweed combine for a vibrant, umami-rich board with crunchy and tangy accents.

# What You Need:

→ Mushrooms & Earthy Delights

01 - 7 oz shiitake mushrooms, sliced
02 - 5.3 oz king oyster mushrooms, sliced
03 - 3.5 oz enoki mushrooms, trimmed
04 - 1 tablespoon sesame oil
05 - 1 tablespoon soy sauce (or tamari for gluten-free)
06 - 1 teaspoon mirin (optional)

→ Seaweed & Ocean Flavors

07 - 8–10 sheets roasted seaweed snacks
08 - 1.8 oz seasoned seaweed salad
09 - 1 sheet nori, cut into strips

→ Umami Accents

10 - 3.5 oz pickled daikon radish, sliced
11 - 3.5 oz pickled ginger
12 - 2.1 oz edamame, shelled and steamed
13 - 1.4 oz black garlic cloves, peeled
14 - 1.4 oz fermented black beans, rinsed and drained

→ Crunch & Garnish

15 - 2.8 oz roasted cashews or peanuts
16 - 1.4 oz fried shallots
17 - 1 small bunch fresh coriander, leaves picked
18 - 1 small bunch chives, finely chopped
19 - 1 red chili, thinly sliced (optional)

→ Dipping Sauces

20 - 2 fl oz ponzu sauce
21 - 2 fl oz spicy sesame dressing

# Directions:

01 - Heat sesame oil in a skillet over medium-high heat. Add shiitake and king oyster mushrooms, sautéing until golden, about 4–5 minutes. Stir in soy sauce and mirin, cook an additional minute, then remove from heat and allow to cool.
02 - Briefly blanch enoki mushrooms in boiling water for 30 seconds. Drain and set aside to cool.
03 - On a large serving board or platter, arrange all mushroom varieties in overlapping fan shapes to form an appealing display.
04 - Create additional fans using roasted seaweed snacks, nori strips, and seasoned seaweed salad on the board.
05 - Fill remaining spaces with piles of pickled daikon radish, pickled ginger, steamed edamame, black garlic cloves, and rinsed fermented black beans.
06 - Scatter roasted cashews or peanuts, fried shallots, fresh coriander leaves, chopped chives, and optional red chili slices over the board for added texture and color.
07 - Place ponzu sauce and spicy sesame dressing in small bowls and nestle them neatly into the board for easy access.
08 - Serve immediately, encouraging guests to combine flavors and dip ingredients as preferred.

# Expert Advice:

01 -
  • It looks impossible to make but takes just 40 minutes, which feels like a delicious secret when guests arrive to find this stunning spread.
  • Every single bite delivers a different umami experience—fermented, earthy, salty, tangy—it's like a flavor conversation happening on your palate.
  • The prep work is genuinely meditative; there's something deeply satisfying about arranging mushrooms into overlapping fans and watching the board come together.
  • Vegetarian, naturally impressive, and adaptable to dietary needs without losing an ounce of elegance.
02 -
  • Don't skip the sautéing of the shiitake and king oyster mushrooms. That browning is where the deep umami flavor develops—boiling or steaming them will make them taste flat and one-dimensional.
  • Arrange everything except the herbs and fried shallots at least 30 minutes before serving. The board actually improves as it sits and the flavors start to mingle and speak to each other.
  • If your board looks too crowded, it probably is. Step back and look at it from your guests' perspective. White space on a food board is as important as the ingredients themselves.
  • Always slice the nori fresh, right before serving. Pre-sliced nori loses its crispness within minutes, and that crispy snap is part of its appeal.
03 -
  • Keep your fried shallots in an airtight container until the very last moment. They soften quickly once exposed to humidity from other ingredients, and you want them crispy and golden when your guests first see them.
  • If you're serving this board at a temperature-controlled outdoor gathering, keep it in a cool place and only bring it to the table when you're ready for people to eat. The fried shallots and fresh herbs will hold their best within 10 to 15 minutes of final assembly.
  • Make a second small board with extra dipping sauces if you're serving more than 8 people. People get enthusiastic with these sauces, and you don't want anyone left without the flavors they want.
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