I believe many of you have seen this black thing. It’s a popular topping for ‘Tonkotsu’ Ramen. You have eaten it with Ramen Noodles wondering what it was. It is a type of mushroom. There are many different names for it. In Australia, it’s called Black Fungus, that doesn’t sound good though. Asian grocery stores and some supermarkets sell Dried Black Fungus. I recommend to use already shredded ones.


2 to 3 Servings


15 to 20g Dried Shredded Black Fungus *Whole Black Fungus can be used
1 teaspoon Sesame Oil
1 tablespoon (15ml) Soy Sauce
1 tablespoon Sake (Rice Wine) OR Mirin for slightly sweet flavour
*Note: You can add 1/2 to 1 teaspoon Sugar for sweeter flavour, but it shouldn’t be too sweet if you add it to Ramen as a topping.
Toasted Sesame Seeds
*Note: You can add some Chilli Flakes, Ground Chilli, Chilli Oil, etc. A small amount of grated Ginger can improve the flavour.

  1. Soak Dried Black Fungus in water until soft. Wash them well, then drain and squeeze to remove excess water. If you use Whole Black Fungus, thinly slice them.
  2. Heat Sesame Oil in a saucepan over medium heat, cook Black Fungus for a few minutes. Add Soy Sauce and Sake (OR Mirin), and stir until the sauce is gone. *Note: You can add Sugar, grated Ginger, Toasted Sesame Seeds, Chilli, Chilli Oil, etc.