Umami Bomb Asian Delight (Printable)

Artfully layered mushrooms, seaweed, and pickled accents combine for a savory, visually striking Asian fusion board.

# What You'll Need:

→ 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 tablespoon sesame oil
05 - 1 tablespoon soy sauce (or tamari for gluten-free)
06 - 1 teaspoon mirin (optional)

→ Seaweed & Ocean Flavors

07 - 8–10 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 edamame, shelled and steamed
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 sliced shiitake and king oyster mushrooms. Sauté for 4 to 5 minutes until golden brown. Stir in soy sauce and mirin, cooking for an additional minute. Remove from heat and allow to cool.
02 - Blanch enoki mushrooms in boiling water for 30 seconds. Drain thoroughly and cool.
03 - On a large serving board or platter, arrange all mushroom varieties in overlapping fan shapes.
04 - Form additional fans using roasted seaweed snacks, nori strips, and seaweed salad alongside the mushrooms.
05 - Fill remaining spaces on the board with pickled daikon radish, pickled ginger, steamed edamame, black garlic cloves, and fermented black beans.
06 - Scatter roasted cashews or peanuts, fried shallots, fresh coriander leaves, chopped chives, and sliced red chili for added texture and vibrant color.
07 - Pour ponzu sauce and spicy sesame dressing into small bowls. Nestle them into the arrangement on the board.
08 - Serve immediately, inviting guests to combine flavors and dip as preferred.

# Expert Pointers:

01 -
  • Every bite is an explosion of umami depth, the savory notes that make people close their eyes and sigh with satisfaction, without a single animal product stealing the show
  • It looks like restaurant-quality art on your table but comes together in under an hour, so you'll actually make it on a regular Tuesday night
  • Each component shines on its own but creates magic when combined, giving your guests permission to play with their food and discover their own flavor combinations
02 -
  • Don't sauté all your mushrooms together if you want them to brown properly. Cook them in one layer without crowding, so they have contact with the hot skillet. This was the lesson that took my mushroom game from good to restaurant-quality.
  • Umami is all about balance and contrast. The pickled elements aren't just decoration, they're essential. Their acidity and brightness prevent the deep umami flavors from becoming flat or one-note. Leave them off and you'll miss the magic.
03 -
  • Prep all your components separately and store them in the refrigerator until you're ready to assemble. The mushrooms should cool completely before going on the board, but everything else can be cold, which actually makes the textures better.
  • The secret to an umami board that people can't stop thinking about is to have one element that surprises them. For me, it's always the black garlic. People taste it and ask immediately what it is. That moment of discovery is everything.
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