Umami Bomb Asian Delight (Printer View)

A vibrant board with earthy mushrooms, seaweed, and umami-rich accents arranged in elegant overlapping fans.

# Components:

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

→ Seaweed & Ocean Flavors

07 - 8 to 10 sheets roasted seaweed snacks
08 - 1.75 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 shelled and steamed edamame
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 - ¼ cup ponzu sauce
21 - ¼ cup spicy sesame dressing

# Method:

01 - Heat sesame oil in a skillet over medium-high heat. Add shiitake and king oyster mushrooms and sauté for 4 to 5 minutes until golden. Stir in soy sauce and mirin, cook for 1 additional minute, then remove from heat and let cool.
02 - Blanch enoki mushrooms in boiling water for 30 seconds, then drain and let cool.
03 - Arrange all mushrooms in overlapping fan shapes on a large serving board or platter.
04 - Create additional fan shapes with roasted seaweed snacks, nori strips, and seasoned seaweed salad around the mushrooms.
05 - Fill remaining spaces with piles of pickled daikon, pickled ginger, edamame, black garlic cloves, and fermented black beans.
06 - Scatter roasted cashews or peanuts, fried shallots, coriander leaves, chives, and optional red chili slices over the board to add texture and vibrant color.
07 - Place ponzu sauce and spicy sesame dressing in small bowls, nestle them into the board for easy access.
08 - Serve immediately, inviting guests to combine flavors and dip ingredients as desired.

# Expert Advice:

01 -
  • It's a flavor playground where umami crashes into every corner, making each bite taste like a carefully kept secret
  • The presentation does all the talking for you, transforming simple ingredients into something that feels like edible art
  • Every element can be prepped ahead, so you're actually relaxing instead of panicking when guests arrive
02 -
  • Don't skip cooling the mushrooms completely before arranging them, or they'll continue steaming and turn the board soggy. I learned this the hard way when an entire fan collapsed mid-presentation.
  • The secret that changed everything for me was cooking the mushrooms in sesame oil instead of neutral oil. It adds a complexity that makes people ask what you did differently.
03 -
  • The moment you realize pickled ingredients can be made 2 weeks ahead and actually taste better is the moment boards stop feeling stressful and start feeling strategic
  • Using a wooden board instead of ceramic means the wood grain becomes part of the visual story, making every board look more intentional and rustic
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