Wakame Salad with Mu Err and Sesame Seeds

Summary

Ingredients

• 5 g wakame, dried
• 2 g Mu-Err mushrooms, dried
• Water, boiling for soaking
• 15 g sesame seeds
• 2 tablespoon balsamic vinegar or sushi vinegar
• 2 tablespoon honey
• 1 medium chilli pepper (s), medium hot
• 1 piece (s) ginger (approx. 5 g)
• 1 clove garlic

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Instructions

1. Place the dried wakame and the mu-err mushrooms in a bowl and pour boiling water over them. After 10 minutes, drain the wakame into a sieve and rinse with water. Then cut into fine strips. Let the mu-err mushrooms soak for a total of 20 minutes, then proceed as with the wakame. Save the soaking water of the mushrooms.
2. In the meantime, cut the chilli into very fine strips and finely chop the garlic and ginger. Put the sesame seeds in a pan and toast them briefly. Add 1 tablespoon of the mushroom water, then add the balsamic vinegar (if you have it, use the sweet sushi vinegar), the chilli strips, ginger, garlic and honey. Add the seaweed and bring to the boil briefly.
3. Put in a bowl and mix with the finely chopped mushrooms. Possibly season again with balsamic vinegar and pepper. Possibly cool for 20 minutes and let it steep, but the salad also tastes warm.