Kikurage recipe served on a plate, by Pekin the Chef
Jul 30 2026
Restaurants›Ramen Danbo Robson›Kikurage Recipe

Kikurage Recipe

Inspired by Ramen Danbo Robson
Time40m
Serves4

Kikurage, or wood ear mushrooms, are a mild, crunchy fungi commonly used in Japanese cuisine, especially as a ramen topping. They are often marinated in soy sauce and sesame oil to enhance their flavor, adding a unique texture to dishes. Here's how to prepare it at home.

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Ingredients

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Kikurage (Wood Ear Mushrooms)

Method

Preparation

1

Rehydrate the Mushrooms

Place the dried wood ear mushrooms in a bowl and cover them with warm water. Let them soak for about 20 minutes until they become soft and pliable. Drain and slice them into thin strips.

2

Cook the Mushrooms

In a saucepan, combine the rehydrated mushrooms, soy sauce, sesame oil, minced garlic, sugar, and water. Bring the mixture to a simmer over medium heat.

3

Simmer

Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally, until the mushrooms absorb the flavors and the liquid slightly thickens.

4

Add Green Onions

Stir in the chopped green onions and cook for an additional 2 minutes. Remove from heat and let cool slightly.

5

Serve

Use the kikurage as a topping for your ramen, adding it directly to the bowl just before serving.

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