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.

Rehydrate 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.

Cook the Mushrooms

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.

Simmer

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

Add Green Onions

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

kikurage

Recipe information

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