I always stock Dried Cut Wakame and Dried Snow Fungus, aka White Jelly Mushroom. Are you unfamiliar with them? They are available from most Asian grocery stores. They have similar texture and don’t have strong flavour. I use them mainly for soups and salads, but I have never used both of them together, so I tried. I knew it would be tasty and I was right.
10g Dried Snow Fungus
4 tablespoons Dried Cut Wakame
1 tablespoon Sugar
1 tablespoon Rice Vinegar
1 & 1/2 tablespoons Soy Sauce *add extra if required
1/2 tablespoon Sesame Oil
1 Spring Onion *finely chopped, OR some thinly sliced Onion
1 tablespoon Toasted Sesame Seeds
- Soak Dried Snow Fungus in cold OR warm water until softened. Wash softened Snow Fungus very well and drain. Remove the hard bottom bits if required, and tear into small pieces.
- Add Snow Fungus in rapidly boiling water, cook for a few minutes, add Dried Cut Wakame, and cook for 1 minute OR until soft. Drain, cool under cold water, then drain well. Press down OR squeeze to remove excess water.
- Combine Sugar, Rice Vinegar, Soy Sauce and Sesame Oil in a mixing bowl. Add Snow Fungus, Wakame, Spring Onion (OR Onion) and Toasted Sesame Seeds, and mix well. *Note: Add extra Soy Sauce if required.
Made it tonight. Another winner: easy, great texture and love how healthy this is. I really enjoy the crunch of snow fungus, but the sweet soup it typically is used in, is not for me (I neither love sweet food nor am I a fan of soups) So I was really excited to make this savory recipe of yours. I soaked double snow fungus so I have some ready to make your snow fungus egg recipe for lunch tomorrow – made that quite a few times since discovering it. As always: thanks for sharing!!
Afra, you have been making happy. I feel I got another daughter to pass on my recipes to. How lucky you have found my website!