Spicy Wood Ear Salad

Wood ear mushrooms may look a little scary at first glance, but these inky-black fungi are edible mushrooms used in many East Asian cuisines, including Japanese, Chinese, and Korean. Here in Japan, we call them kikurage (キクラゲ), which literally (and charmingly) translates to "tree jellyfish" - an apt name that captures their unique, springy yet crunchy texture.

The flavor of wood ear mushrooms is mild and earthy, which makes them the perfect canvas for soaking up bold seasonings. These fungi have always been one of my favorite toppings for ramen, but I wanted to take that texture to new heights by giving it a chance to star in its own dish. This Spicy Wood Ear Salad is all about showcasing that uniquely crunchy texture while giving a wallop of flavors that are savory, spicy, and downright addictive. 

If you can't find fresh wood ear mushrooms, dried ones will work; just remember that they need to be rehydrated first. A soak of a few hours will bring them back to life, and they'll expand quite a bit—so start with less than you think you need!

I used Fly By Jing's Sichuan Chili Crisp for the chili oil, but my Homemade Chili Oil will work even better if you happen to have some on hand. Ground toasted sesame seeds add a rich, nutty flavor and creamy texture that balances the heat of the chili oil and offers the perfect complement to the earthy mushrooms.

This wood ear salad pairs wonderfully with simple proteins like my Ginger Poached Chicken or my zesty Cilantro Chicken, and if you have leftovers, try using it as a topping for my Soupless Tantanmen (or any ramen recipe, for that matter).