#1586
#SnowfieldMushroomSalad with Egg-Soy Sauce
Notes
20251201 #breakfastdiary day 1575, 11°C/partly cloudy
Once pan-fried, it's basically pork jowl — the #SnowfieldMushroom.
Snowfield mushroom is a patented Korean cultivar developed by the Rural Development Administration (a cross between king trumpet and white king trumpet oyster mushrooms) — it has a large, firm cap with a crisp yet tender texture. Size-wise, about as big as Choi Hong-man's fist.
Approx. 228kcal #SnowfieldMushroomSalad with egg-soy sauce
Ingredients
1/2 snowfield mushroom, (dressing) 1T miso, 1/2 cup water, water and 1T starch, (egg-soy sauce) brewed soy sauce and mirin 1:1, egg yolk
Steps
1. Before going to bed, mix brewed soy sauce and mirin 1:1 and submerge the egg yolk in it.
2. Mix 1T miso with 1/2 cup water, plus water and 1T starch, and stir well.
3. Brush the dust off the snowfield mushroom, slice thinly, and pan-fry in olive oil with a good amount of pepper, then plate.
4. Pour the dressing from step 2 over step 3, and top with the egg yolk from step 1 and a little pepper.
Original Credit
Inspired by @la_healthy_chefdemicasa