Wood Ear Mushroom Salad

Ingredients

• 1/2 cup | 20g small dried black wood ear mushrooms
• 1/4 cup | 60ml unseasoned rice vinegar, (plus more to taste)
• 1 tablespoon white sugar
• 1 tablespoon soy sauce, (plus more to taste)
• 1 teaspoon toasted sesame oil
• 1 1-inch | 10g piece fresh young ginger, peeled and cut into matchsticks (see swap tip in main post)
• 2 tablespoon scallion (green parts only, thinly sliced on a diagonal)

Instructions

1. 1

   Rehydrate the mushroom: In a medium bowl, cover the dried black wood ear mushrooms with hot tap water. Soak until they’re soft, about 15 minutes. Drain in a colander, then wash them thoroughly under running water, making sure to get rid of any sand or grit stuck in the crevices. With a knife or scissors, trim off and discard any tough, craggy bits.

2. 2

   Boil and ice down: Fill a medium pot halfway with water and bring it to a vigorous boil over high heat. Prepare an ice bath to the side. Drop the wood ear mushrooms into the boiling water and cook for 3 minutes. Turn the heat off, drain the mushrooms in a colander, and immediately transfer them into the ice bath to cool down, about 20 seconds. This will keep them crunchy and crisp. Drain well in a colander again, squeezing out excess moisture.

3. 3

   Marinate and serve: In a glass storage container with a lid, combine the rice vinegar, sugar, soy sauce, and sesame oil, and stir until the sugar is mostly dissolved. Taste for a pleasant tang and salty hit. If needed, add soy sauce by the 1/2 teaspoon or vinegar by the 1 teaspoon. Add the wood ear mushrooms and ginger. Stir a few times to coat, then cover, shake to combine even more. Chill in the refrigerator for at least 2 hours or to 4 days. Mix in the scallions right before serving. Include some of the liquid, if you like.