Umami Bomb Asian Delight (Printer View)

Vibrant Asian fusion board featuring earthy mushrooms, seaweed, and umami-rich accents with crunchy garnishes.

# Components:

→ 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 to 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 shelled steamed edamame
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

# Method:

01 - Heat sesame oil in a skillet over medium-high heat. Add shiitake and king oyster mushrooms and cook for 4 to 5 minutes until golden. Stir in soy sauce and mirin; cook for 1 additional minute. Remove from heat and let cool.
02 - Blanch enoki mushrooms in boiling water for 30 seconds. Drain thoroughly and set aside to cool.
03 - Display all prepared mushrooms in overlapping fan shapes on a large serving board or platter.
04 - Create fan shapes using roasted seaweed snacks, nori strips, and seasoned seaweed salad, arranging them alongside the mushrooms.
05 - Fill remaining spaces with piles of pickled daikon, pickled ginger, steamed edamame, black garlic cloves, and fermented black beans.
06 - Scatter roasted cashews or peanuts, fried shallots, coriander leaves, chopped chives, and optional red chili slices to add texture and vibrant color.
07 - Place ponzu sauce and spicy sesame dressing in small bowls, nestling them onto the board for easy access.
08 - Serve immediately, inviting guests to combine flavors and dip as desired to enjoy the full umami experience.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you really just spent 40 minutes creating something Instagram-worthy
  • Every bite delivers a different flavor story—umami from the mushrooms, funk from the black garlic, brightness from the pickled ginger
  • It's naturally vegetarian and easily adaptable for vegan guests, so everyone at your table feels included
  • The seaweed, fermented beans, and aged soy sauce create layers of savory depth that make people close their eyes after each bite
02 -
  • Mushrooms release water when they hit heat—this is non-negotiable chemistry. If you're impatient and crowd the pan, you'll steam them instead of caramelize them. Give them space and medium-high heat, and they'll give you gold.
  • The temperature of your board matters more than you'd think. Assemble it just before serving so the sautéed mushrooms are still slightly warm and the textures haven't all collapsed into sameness. Cold mushrooms are fine too, but the moment between warm and room temperature is when they taste best.
03 -
  • If you're making this ahead, sauté your mushrooms and blanch your enoki up to 4 hours early, then assemble just before serving. The board's beauty fades if it sits too long, but the flavors only deepen.
  • Use a large marble or wooden board—it stays cooler longer and makes your arrangement look intentional. The surface matters more than people realize.
  • Don't be precious about exact quantities. If you find black garlic at the market and it's beautiful, add more. If you love ginger, double it. This is a framework for your taste, not a prison.
Return