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RECIPES

  • Jelly Fish and Maitake Salad
  • Maitake and Prawn Glass Noodle Salad
  • Maitake and Chicken Salad
  • Fried Shredded Cuttlefish with Vegetables and Maitake (Ju Hoo Char)
  • Vietnamese Maitake Spring Roll
  • French Onion and Mushroom Soup
  • Vietnamese Beef Noodle Soup with Maitake
  • Mushroom Herbal Soup
  • Maitake Fried Noodles (Char Kway Teow)
  • Herbal Chicken Soup with Mushrooms
  • Grilled Steak with Mushroom Sauce
  • Maitake Carbonara
  • Maitake Instant Noodles
  • Maitake Noodle Soup
  • Stir-fried Mixed Vegetables with Maitake (Chap Cai)
  • Maitake Fried Rice
  • Mushroom and Kangkung Fritters
  • Steamed Chicken with Maitake and Salted Fish
  • Chicken Rice with Shimeji Sprouts
  • Shimeji Green Mango Salad
  • Shimeji Salade Niçoise
  • Potato and Mushroom Salad with Herb Mayonnaise
  • Mushroom Coleslaw
  • Mushroom Pasta Salad with Cesar Dressing
  • Pickled Mushrooms
  • Mushroom Minestrone with Pesto
  • Mushroom and Prawn Tom Yum
  • Stir Fried Mushroom with Broccoli
  • Silky Tofu with Shimeji Topping
  • Fish and Shimeji Hotpot
  • Fish and Shimeji Papillot with Ginger and Soy Sauce
  • Asparagus and Shimeji Stir-fry
  • Mushroom Chicken Curry
  • Vegetarian Curry
  • Stir-fried Black Pepper Beef and Shimeji with Ginger and Scallion
  • Shimeji Aglio Olio

Jelly Fish and Maitake Salad


Main

300g jellyfish
100g cooked shrimps
1 packet Maitake mushroom
1 tbsp sunflower seed or light vegetable oil
1/4 wild ginger flower (bunga kantan), sliced finely or chopped
4 shallots, thinly sliced
3 sprigs coriander, roughly chopped
20 mint leaves, roughly chopped
1 tbsp toasted sesame seeds

Dressing

3 tbsp Thai chilli sauce or sambal
3 tbsp lime juice
2 tbsp sugar or to taste
salt and freshly ground pepper to taste

  1. Bring water to boil and scald the jelly fish. Once it starts to curl – and this will happen almost instantly – remove and drain in a colander.
  2. Peel the shrimps.
  3. Cut the bottoms from the maitake mushrooms. Heat the oil and give the maitake a quick stirfry over high heat – about 1 minute; set aside.
  4. To make dressing
    In a mixing bowl, combine the dressing ingredients. Mix till sugar dissolves. Season to taste.
  5. To finish
    Now put everything in the bowl to toss with the dressing. Can be served chilled.

Copyright Hokto Kinoko Malaysia © 2015
  • Home
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Copyright Hokto Kinoko Malaysia © 2015
  • HOME
  • ABOUT
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES
  • CONTACT
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