Michael Davis
Wood ear mushrooms, also known as kikurage in Japanese, are a type of edible tree fungus commonly used in Chinese and Japanese cuisine. They are prized for their springy, crunchy texture and versatility in dishes. Wood ear mushrooms can be purchased fresh or dried, with dried mushrooms requiring rehydration before use. The mushrooms are soft, brown or black in colour, with ear-like folds and a gelatinous, rubbery texture. They are often used in salads, stir-fries, soups, and curries, adding a unique texture and flavour to the dish.
| Characteristics | Values |
|---|---|
| Texture | Springy, crunchy, chewy, gelatinous, rubbery, gummy, wobbly |
| Taste | Deliciously tasteless, grassy and woody when raw, takes on the taste of the sauce it's served in |
| Colour | Light brown, brownish-black, black, grey, white |
| Shape | Ear-shaped, cup-shaped |
| Size | Grows up to 4 inches in diameter |
| Type of mushroom | Saprobic, jelly fungi |
| Preparation | Soak in water for 30 minutes to 2 hours, boil for 10-20 minutes, blanch for 5 minutes |
| Storage | Consume dried mushrooms within 2 years, can last longer in sealed bags in a dry environment away from sunlight |
| Uses | Salads, stir-fries, soups, stews, toppings, ramen |
| Substitutes | Dried oyster mushrooms, shiitake mushrooms, snow fungus, silver ear mushrooms, white jelly mushrooms, apricot jelly fungus |
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What You'll Learn
Rehydrating dried wood ear mushrooms
Wood ear mushrooms, also known as Kikurage in Japanese, are versatile and tasty. They are commonly used in Chinese and Japanese cuisines and are indispensable in Chinese pantries. They are chewy and have a springy, crunchy, jelly-like texture.
Dried wood ear mushrooms are firm, light, and have a grey/black appearance. When soaked in water, they expand dramatically and return to their original size. To rehydrate dried wood ear mushrooms, follow the steps outlined below:
- Put the dried mushrooms in a large bowl and add plenty of cold water. You can also use hot water, which will reduce the rehydration time to 20 minutes, but the cold water method produces the best texture.
- Leave the mushrooms to rehydrate for about 2 hours until they become brownish, plump, springy, and slightly transparent. You can also soak them overnight. If your kitchen is warm, keep the bowl in the fridge.
- After soaking, wash the mushrooms individually by rubbing them to remove any dirt hidden in the folds.
- Snip off any tough stems and tear large mushrooms into bite-sized pieces.
- Bring a pot of water to a full boil and blanch the mushrooms for about 5 minutes. If your mushrooms are extra thin, you may need to reduce the cooking time.
- Drain the mushrooms, then rinse them under running water to cool them down.
Alternative Methods
There are alternative methods for rehydrating dried wood ear mushrooms, such as soaking them in warm water and tossing them with sesame oil or adding a little sugar to the water. You can also slice the rehydrated mushrooms very thin and sauté them in a pan with soy sauce, mirin, sake, and sugar.
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Cleaning and preparing fresh wood ear mushrooms
Wood ear mushrooms, also known as black fungus, jelly ear, or tree ear mushrooms, are commonly used in Chinese cuisine. They are prized for their crunchy texture and subtle grassy flavour. Fresh wood ear mushrooms are dark brown or black, soft, and crunchy.
To prepare fresh wood ear mushrooms, start by cleaning them thoroughly to remove any moss or dirt. You can do this by placing the mushrooms in a bowl and covering them with warm water. Allow them to soak for 15-30 minutes to rehydrate and soften them. You can also use cold water and soak them for about an hour or even overnight for better texture. After soaking, drain the water and rinse the mushrooms under running water. Use your fingers to gently rub each mushroom and remove any dirt or debris hidden in the folds. You can also use a knife or scissors to trim off any tough stems or hard parts. Give the mushrooms a final rinse to ensure they are clean.
After cleaning, the mushrooms can be boiled in hot water for 1 to 2 minutes and then drained before using in a salad. For cooking, they can be added directly to a stir-fry or soup. Wood ear mushrooms should never be eaten raw as they may contain bacteria.
Fresh wood ear mushrooms should be used within a day of cleaning to ensure freshness and prevent spoilage. They can be stored in the refrigerator for up to one week if placed in a paper bag or wrapped in paper towels to absorb excess moisture.
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Wood ear mushroom salads
Wood ear mushrooms, also known as Kikurage in Japanese, are a type of edible tree fungus commonly used in Chinese and Japanese cuisines. They are prized for their springy, crunchy, and jelly-like texture, although some may find them chewy. They are typically brown or brownish-black and curved, resembling ears.
To prepare wood ear mushrooms for a salad, start by rehydrating dried mushrooms in warm or cold water for around 20 minutes to 2 hours. Rinse the mushrooms with tap water and remove the tough ends. Cut the mushrooms into bite-sized pieces.
Next, blanch the mushrooms in boiling water for about 3 to 5 minutes, depending on their thickness. Drain the mushrooms and rinse them with cold water. Place the mushrooms in a medium bowl and add your desired mix-ins, such as chili peppers, garlic, vinegar, soy sauce, sugar, and sesame oil. You can also try a You Po method, which involves pouring hot oil over garlic and spices to diminish the sharp taste of raw aromatics and release the flavour of spices.
Finally, let the salad marinate in the refrigerator for about 30 minutes before serving. Wood ear mushroom salad can be made ahead of time and stored in the fridge for a day or two, making it a convenient dish to prepare in advance.
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Wood ear mushroom stir-fries
Wood ear mushrooms are a type of black fungus with a crunchy jelly texture and a delicate, earthy flavor. They are commonly used in Chinese and Korean cuisine and can be purchased dried from Asian markets or online retailers. Before cooking, wood ear mushrooms must be reconstituted by soaking them in hot water for about 15 minutes. They will enlarge 2-3 times their original size, so use a large enough bowl! After soaking, drain the water, wash the mushrooms, and trim off the tough stems with a knife or scissors.
Wood ear mushrooms can be used in stir-fries, salads, and soups. They are particularly good at adding texture to dishes, as they retain their crunch even after cooking. When stir-frying, add the mushrooms towards the end of cooking to avoid overcooking them, which can make them mushy.
Ingredients:
- Wood ear mushrooms
- Cucumber
- Tofu skin (yuba) or firm tofu
- Garlic
- Oyster sauce
- Soy sauce
- Sesame oil
- Green onions
- Rice, to serve
Optional ingredients:
- Chilli peppers
- Chinese black vinegar
- Sugar
Instructions:
- Rehydrate the dried wood ear mushrooms by soaking them in hot water for 15-20 minutes.
- Drain the water and wash the mushrooms, then trim off the tough stems.
- Cut the mushrooms into thin strips or leave them whole, depending on your preference.
- Chop the cucumber into slices and the tofu into medium-sized pieces.
- Thinly slice the garlic and green onions.
- Heat a wok or frying pan over medium-high heat and add a few tablespoons of vegetable oil.
- Add the wood ear mushrooms and stir-fry for 1-2 minutes.
- Add the cucumber and tofu, and stir-fry for another minute.
- Pour in the soy sauce and cook for 2 minutes.
- Add the green onions and drizzle with sesame oil. Stir gently to combine.
- Serve hot with a bowl of rice.
Variations:
- For a spicy kick, add some chilli peppers to the stir-fry or use chilli oil instead of sesame oil.
- Marinate the mushrooms in a mixture of garlic, Chinese black vinegar, sugar, soy sauce, and sesame oil for 30 minutes before stir-frying.
- Add some protein, such as thinly sliced pork or chicken, to make it a heartier dish.
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Wood ear mushroom soups
Wood ear mushrooms are versatile fungi that are commonly used in Chinese and Japanese cuisines. They are prized for their springy, crunchy, and jelly-like texture, though they are considered "deliciously tasteless". They are also known as Kikurage in Japanese, Mu’er in Chinese, and tree ears, Jew’s ear, black fungus, ear fungus, and rat's ear in English.
Wood ear mushrooms can be purchased fresh or dried. Fresh mushrooms resemble fleshy, light brown or brownish-black ears, while dried mushrooms are black. Fresh mushrooms can be used directly, without the need for rehydration.
To rehydrate dried wood ear mushrooms, soak them in cold water for 2 hours or in boiling water for 20 minutes. Reserve 1 cup of the mushroom liquid if you intend to use it in your soup. Remove the mushrooms from the water, wash them individually under running water to remove any dirt, and snip off any tough stems. Tear large mushrooms into bite-sized pieces. Blanch the mushrooms in boiling water for 5 minutes, or for a shorter time if the mushrooms are thin.
- Hot and Sour Soup: This traditional soup is packed with flavour and is perfect for a cold day. After rehydrating the mushrooms, slice them into 1/4-inch pieces. Prepare the soup by heating chicken stock, mushroom liquid, soy sauce, vinegar, chile oil, sugar, hot sauce, and pepper in a pot. Add pork, bamboo shoots, and mushrooms, and simmer for 2 minutes. Next, add day lilies and a cornstarch mixture, and simmer for another minute. Add tofu and simmer for the final minute. Lightly beat an egg and pour it into the soup in a steady stream. After 20 seconds, stir the soup gently, then add scallions and cilantro. Serve with a drizzle of chilli oil.
- Chicken Soup: Boil 500ml of water with chicken soup powder and soy sauce. Cut tofu and wood ear mushrooms into bite-sized pieces and cook them in the boiling water. Add starch water to thicken the soup. Pour in a beaten egg and add ground pepper to taste.
- Broth: Wood ear mushrooms can be used to make a thick, slimey broth, which can be used to cook rice.
- Basic Mushroom Soup: Soak the mushrooms in hot water for 15 minutes, then julienne them into 1/4-inch pieces. Heat the mushrooms with the rest of the soup ingredients until simmering. Allow to bubble gently for 10 minutes. Stir the soup vigorously, then drizzle in a beaten egg, moving in the same direction as the swirling soup. Once the egg has coagulated, add scallions and cilantro.
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Frequently asked questions
Wood ear mushrooms, also known as kikurage in Japanese, are a type of edible tree fungus. They are commonly used in Chinese and Japanese cuisine and are known for their springy, crunchy texture.
To prepare dried wood ear mushrooms, start by soaking them in warm water for around 20 to 30 minutes until they are fully rehydrated. Then, wash them under running water to remove any dirt. Next, bring a pot of water to a boil and blanch the mushrooms for about 5 minutes. Finally, add the mushrooms to your dish.
Fresh wood ear mushrooms can be used just like dried ones, except you can skip the soaking step. Simply clean them thoroughly to remove any dirt or moss, then add them directly to your dish.
Wood ear mushrooms are commonly used in Asian stir-fries, Thai curries, soups, and salads. They are often added to heavily flavoured dishes as they do not have a strong taste of their own.
Wood ear mushrooms can typically be found at Asian markets and grocery stores, especially in Chinese and Japanese stores. In North America, they are sold almost exclusively at Asian markets.
