Umami Bomb Asian Delight (Printable)

A vibrant board with earthy mushrooms, seaweed, and tangy pickled accents arranged in elegant fans.

# What You Need:

→ Mushrooms & Earthy Delights

01 - 7 oz shiitake mushrooms, sliced
02 - 5.3 oz king oyster mushrooms, sliced
03 - 3.5 oz enoki mushrooms, trimmed
04 - 1 tbsp sesame oil
05 - 1 tbsp soy sauce (or tamari for gluten-free)
06 - 1 tsp mirin (optional)

→ Seaweed & Ocean Flavors

07 - 8–10 sheets roasted seaweed snacks
08 - 1.8 oz seasoned seaweed salad
09 - 1 sheet nori, cut into strips

→ Umami Accents

10 - 3.5 oz pickled daikon radish, sliced
11 - 3.5 oz pickled ginger
12 - 2.1 oz edamame, shelled and steamed
13 - 1.4 oz black garlic cloves, peeled
14 - 1.4 oz fermented black beans, rinsed and drained

→ Crunch & Garnish

15 - 2.8 oz roasted cashews or peanuts
16 - 1.4 oz fried shallots
17 - 1 small bunch fresh coriander, leaves picked
18 - 1 small bunch chives, finely chopped
19 - 1 red chili, thinly sliced (optional)

→ Dipping Sauces

20 - 2 fl oz ponzu sauce
21 - 2 fl oz spicy sesame dressing

# How To Make It:

01 - Heat sesame oil in a skillet over medium-high heat. Add shiitake and king oyster mushrooms. Sauté for 4–5 minutes until golden. Add soy sauce and mirin, toss, and cook for 1 minute more. Remove from heat and let cool.
02 - Blanch enoki mushrooms in boiling water for 30 seconds; drain and let cool.
03 - Arrange all mushrooms in overlapping fan shapes on a large board or platter.
04 - Create additional fans with seaweed snacks, nori strips, and seaweed salad.
05 - Fill spaces with pickled daikon, pickled ginger, edamame, black garlic, and fermented black beans.
06 - Scatter roasted cashews or peanuts, fried shallots, coriander, chives, and red chili slices over the board for texture and color.
07 - Place ponzu sauce and spicy sesame dressing in small bowls and nestle them into the board.
08 - Serve immediately, encouraging guests to combine flavors and dip as desired.

# Expert Suggestions:

01 -
  • It looks impossibly impressive but comes together in just 40 minutes, making you the hero of any gathering without hours in the kitchen
  • Every single bite delivers a different sensation, from earthy umami depth to bright pickled notes and satisfying crunch, keeping your palate endlessly entertained
  • It's naturally vegetarian, elegant enough for dinner parties, yet casual enough for a weeknight snack with friends
02 -
  • Don't oversauté the mushrooms or they'll become watery and soggy on the board. You want them caramelized on the outside but still firm enough to pick up without falling apart
  • The enoki mushrooms are crucial for visual drama, but they're fragile. Keep them separate from heavier ingredients so they don't get crushed or buried on the board
  • Assemble this board no more than 30 minutes before serving. The enoki and fresh herbs will start to wilt, and the pickled items might release too much liquid if left sitting
03 -
  • Toast your sesame oil in the pan briefly before adding mushrooms to deepen its aromatic quality and prevent it from scorching
  • Keep a damp kitchen towel near your work surface while arranging so you can clean your hands and keep the board pristine as you work
  • If you're making this vegan, double-check that your soy sauce and all pickled items are truly plant-based, as some traditional versions contain anchovies or fish sauce in the background
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