Umami Bomb Asian Delight (Printable)

A vibrant board showcasing earthy mushrooms, savory seaweed, and bold umami layers arranged for visual delight.

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

→ Seaweed & Ocean Flavors

07 - 8–10 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 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 - 1/4 cup ponzu sauce
21 - 1/4 cup spicy sesame dressing

# Step-by-Step:

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 an additional minute. Remove from heat and let cool.
02 - Blanch enoki mushrooms in boiling water for 30 seconds. Drain and set aside to cool.
03 - Arrange all prepared mushrooms in overlapping fan shapes on a large serving board or platter.
04 - Form additional fans using roasted seaweed snacks, nori strips, and seasoned seaweed salad on the platter.
05 - Fill gaps with pickled daikon radish, pickled ginger, steamed edamame, black garlic cloves, and fermented black beans to add depth of flavor.
06 - Scatter roasted cashews or peanuts, fried shallots, coriander leaves, chopped chives, and optionally red chili slices over the board for texture and color.
07 - Place ponzu sauce and spicy sesame dressing in small bowls nestled into the board for dipping.
08 - Serve immediately, encouraging guests to combine flavors and dip as desired.

# Expert Advice:

01 -
  • It looks restaurant-worthy but comes together in under an hour, making you feel like a culinary artist without the stress
  • Every bite is a conversation of textures and tastes, from crispy to creamy to tangy, that keeps people reaching for more
  • It's naturally vegetarian and easily adaptable to vegan, so everyone at your table feels included and celebrated
02 -
  • Don't skip cooling your cooked mushrooms completely. Warm mushrooms wilt the herbs and melt the careful arrangement you've built. It's worth the patience.
  • The fermented black beans must be rinsed well, or they'll make your board taste unpleasantly salty. I learned this the hard way after my first attempt, and it changed everything.
03 -
  • Invest in a truly beautiful board or platter. The vessel matters as much as the contents when you're creating visual appeal alongside flavor.
  • Arrange everything while it's still cool so nothing wilts or shifts, then bring it straight to the table for that moment of collective appreciation before diving in.
Go Back