Shiitake Salad from Nobu features tender shiitake mushrooms, fresh mixed greens, and crisp cucumber slices tossed in a light sesame soy dressing, offering a refreshing combination of earthy flavors and crunchy textures.
Equipments
- Mixing bowl
- Salad spinner
- Chef’s knife
- Cutting board
- Measuring spoons
- Whisk
- Small bowl (for dressing)
- Salad tongs
Ingredients
- 5 oz (140g) shiitake mushrooms
- 4 cups mixed salad greens
- 1 small cucumber
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon toasted sesame seeds
- 1 tablespoon thinly sliced scallions
Ensure the shiitake mushrooms you use are fresh and tender to achieve the authentic texture found in the Nobu Shiitake Salad. Fresh mixed greens should be crisp and vibrant for the best contrast to the earthy mushrooms. Choose a small cucumber with firm skin to add a refreshing crunch without overwhelming the dish. Accurately measure the soy sauce, rice vinegar, and sesame oil to balance the light sesame soy dressing properly. Your Shiitake Salad from Nobu copycat menu will stand out by maintaining the delicate harmony of earthy flavors and crisp textures.
Instructions
- Clean and dry the mixed salad greens using a salad spinner.
- Wipe shiitake mushrooms with a damp paper towel and slice them.
- Slice the cucumber thinly.
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, and sugar.
- Whisk the dressing ingredients until the sugar dissolves.
- Heat a small amount of sesame oil in a pan (optional) and sauté the shiitake mushrooms until tender, or leave them raw for a fresher texture.
- Let cooked mushrooms cool slightly.
- In a mixing bowl, combine salad greens, sliced cucumber, and shiitake mushrooms.
- Drizzle the dressing over the salad.
- Toss gently with salad tongs to coat evenly.
- Transfer salad to serving plates.
- Sprinkle with toasted sesame seeds and sliced scallions before serving.
Substitution
Shiitake Salad from Nobu copycat menu combines shiitake mushrooms, mixed greens, and cucumber in a sesame soy dressing for a light, flavorful dish. If fresh shiitake mushrooms are unavailable, dried shiitake rehydrated in warm water can serve as a great substitute, enhancing umami notes. Your dressing can be adjusted by swapping rice vinegar with apple cider vinegar for a slightly different tang without overpowering the flavor. Using a salad spinner ensures the greens are thoroughly dried, helping the dressing cling better and preventing sogginess. Toasted sesame seeds add essential crunch, but you can replace them with chopped nuts if needed to vary texture and flavor.
Tips
Be sure to dry the mixed salad greens thoroughly with a salad spinner to prevent a soggy Shiitake Salad. When preparing shiitake mushrooms, avoid washing them under water to maintain their texture; instead, wipe them gently with a damp paper towel. If opting to saute the mushrooms, make sure to let them cool slightly before tossing to keep your mixed greens crisp. Whisk your sesame soy dressing well to ensure the sugar fully dissolves, balancing the savory and sweet flavors in your dish.
Nutritions
Shiitake mushrooms provide a good source of B vitamins, vitamin D, and dietary fiber, contributing to overall immune support and digestive health. Mixed salad greens add valuable antioxidants, vitamins A and C, and minerals like iron and calcium, while cucumbers supply hydration and small amounts of vitamin K. The sesame oil and seeds enrich the dish with healthy fats and antioxidants, promoting heart health and reducing inflammation. This Shiitake Salad offers a nutrient-dense meal option that supports your body's wellness through a balance of vitamins, minerals, and beneficial plant compounds.
Storage
Store leftover Shiitake Salad in an airtight container in the refrigerator to maintain freshness and crispness of the mixed greens and cucumber slices. Keep the sesame soy dressing separate to avoid wilting the vegetables, and combine just before serving to ensure your salad stays vibrant and flavorful. Use within 1-2 days for optimal texture and taste.
Variation or Alternatives
You can replace shiitake mushrooms with cremini or button mushrooms for a milder flavor and a similar texture. To enhance the salad's crispness, consider adding julienned carrots or thinly sliced radishes. Swap rice vinegar with apple cider vinegar for a subtle fruity note in the dressing. For a vegan option, substitute honey or sugar with maple syrup or agave nectar.
Allergies
Shiitake mushrooms can cause allergic reactions in some individuals, including skin rashes, itching, or gastrointestinal discomfort. Soy sauce and sesame oil are common allergens that may trigger symptoms like hives, swelling, or difficulty breathing, especially for those with soy or sesame allergies. Your best approach is to verify these ingredients' safety before enjoying the Shiitake Salad from Nobu.
Why this recipe?
Nobu's Shiitake Salad features fresh shiitake mushrooms marinated in a tangy ponzu dressing, creating a perfect balance of umami and citrus flavors. The salad combines crisp mixed greens and delicate herbs, enhancing the dish's light, refreshing taste while offering a nutritious option. Its unique blend of textures and authentic Japanese ingredients makes it a standout choice for diners seeking an elegant appetizer. Trying to make this copycat recipe allows you to enjoy the complex flavors and health benefits at home, replicating Nobu's renowned culinary experience.