When it comes to Asian cuisine, shiitake is immediately remembered. In the store they are sold dried, pickled and fresh. Let me remind you that most often only the hat is used. For this recipe, we will need dried shiitake.
Ingredients
- Funchosa - 250 g
- Shiitake (dried) – 50 g
- Cucumbers (medium) – 1 piece
- Carrots (average) – 1 piece
- Garlic - 3 clove
- Vegetable oil - 2 tbsp.l.
- Sesame oil - 1 art.l.
- Soy sauce - 2 art.l.
- Rice vinegar - 2 tbsp.l.
- Fish sauce - 1 art.l.
- Water (purified) – 2.5 l
Step-by-step cooking recipe
Put the funchosa in a saucepan, pour boiling water and cover for 5 minutes.
Flip into a colander and rinse thoroughly.
Shiitake pour cold water for 2 hours.
Drain the water and rinse the mushrooms under running water.
Cut the shiitake into small strips.
Grate cucumbers and carrots.
Heat the vegetable oil in a frying pan, add the carrots, shiitake and fry for 3 minutes.
Add the garlic passed through the press, pour in the finished funchosa and mix.
Turn off the heat and cover the pan with a lid.
Separately mix rice vinegar, sesame oil, fish and soy sauces.
Pour the dressing into the salad, add cucumbers and mix. I recommend serving the dish immediately.
