Kikurage (pronounced “kee-koo-rah-geh“), also known as wood ear, is the unsung hero of dishes like ramen, stir-fries, and soups, adding a delightful twist to your taste buds. Imagine it as the James Bond of mushrooms – cool, distinct, and always ready to bring some action to your plate.
Not only is kikurage a culinary rock star; it’s a nutritional powerhouse too. Think of it as the all-rounder athlete of the mushroom world. It’s loaded with fiber, iron, and vitamin D, making it a healthy addition to your meals. Plus, it’s been a go-to remedy in traditional Chinese medicine for centuries, like a trusted old friend you can rely on.
Let’s dive in and explore how you can give kikurage a try and add some zing to your next meal!
What is Kikurage?
Kikurage is a type of edible fungus that has been consumed in Asia for centuries. Its scientific name is Auricularia polytricha, and it belongs to the family Auriculariaceae. The mushroom has a unique texture and flavor that make it a popular ingredient in many Asian cuisines.
Kikurage in Japan
In Japan, kikurage is commonly used in Japanese ramen noodles. It is also added to stir-fries, soups, and salads. The mushroom has a crunchy texture and a mild, earthy flavor that complements many dishes. Kikurage is also known for its nutritional value, as it is rich in protein and low in calories.
The best way I’ve enjoyed kikurage is pairing it with melt in your mouth sashimi and sushi rice from Tomoe21 in NYC.
Kikurage in China
In China, kikurage is known as mu er and is a traditional ingredient in Chinese cuisine and traditional Chinese medicine. It is believed to have many health benefits, including improving circulation and strengthening the immune system. In Chinese cooking, the mushroom is often added to soups, stir-fries, and hot pots.
Kikurage vs. Other Mushrooms
When it comes to mushrooms, Kikurage stands out from the rest. Here are some ways in which it differentiates itself from other mushrooms:
- Appearance: Kikurage has a unique appearance that sets it apart from other mushrooms. It has a dark brown color and a distinctive ear-like shape that makes it easy to recognize.
- Texture: Unlike most mushrooms, Kikurage has a crunchy texture that adds a unique element to dishes. This texture comes from the high amount of dietary fiber that Kikurage contains.
- Nutrition: Kikurage is a highly nutritious mushroom, and it contains a variety of vitamins and minerals that are essential for good health. For example, Kikurage is a good source of iron, which is important for healthy blood cells.
- Flavor: Kikurage has a mild flavor that complements a variety of dishes. It doesn’t have the strong, earthy taste that some mushrooms have, which makes it a good choice for people who are new to eating mushrooms.
Physical Characteristics
Taste and Texture
In its raw form, kikurage has a slightly woody fragrance and a chewy texture. Once cooked, the mushroom becomes gelatinous and easily absorbs the flavors of the dish. It has a mild, earthy taste that pairs well with many different ingredients.
Appearance and Size
Kikurage is a dark brown, flat mushroom with a smooth surface on both sides. It is also known as black fungus, jelly ear, jew’s ear, mu er, cloud ear, or hairy black fungus. The mushroom can grow up to 8 inches in diameter, but it is typically smaller, with a diameter of 1-3 inches. It is found on deciduous trees and shrubs, mainly the elder tree. Mushroom foragers often source this gelatinous-looking mushroom off fallen and rotting trees where they grow solo or in large colonies.
Culinary Uses
Kikurage in Ramen
Kikurage is a common ingredient in Japanese ramen. It adds a chewy texture and earthy flavor to the noodle soup. To prepare kikurage for ramen, soak dried kikurage in water until it becomes soft and pliable. Then, add it to the ramen broth along with other ingredients such as pork, garlic, onion, and ramen noodles. Top with sesame seeds for extra flavor.
Kikurage in Salads
Kikurage can also be used in salads for a crunchy texture. To prepare kikurage for salads, blanch it in boiling water for a few minutes until it becomes tender. Then, mix it with other salad ingredients such as mooli (white radish), corn, and sesame seeds. Dress the salad with a mixture of soy sauce, sesame oil, and vinegar for a tangy flavor.
Kikurage in Stir-Fries
Kikurage can be stir-fried with other ingredients such as pork, garlic, onion, and corn for a quick and easy meal. To prepare kikurage for stir-fries, soak dried kikurage in water until it becomes soft and pliable. Then, stir-fry it with other ingredients in a hot pan with sesame oil. Season with soy sauce and sesame seeds for extra flavor.
Preparation Methods
Rehydrating Kikurage
Before cooking with kikurage, you will need to rehydrate the dried mushrooms. To do this, soak the mushrooms in warm water for about 30-60 minutes until they are fully hydrated. Once hydrated, rinse the mushrooms in cold water and gently squeeze out any excess water.
Cooking Kikurage
Kikurage can be cooked in a variety of ways, including boiling, simmering, and stir-frying. Here are some common cooking methods for kikurage:
- Boiling: Add the rehydrated kikurage to a pot of boiling water and cook for 2-3 minutes until tender. Drain the mushrooms and rinse in cold water before using in your recipe.
- Simmering: Add the rehydrated kikurage to a pot of simmering broth or soup and cook for 5-10 minutes until tender.
- Stir-frying: Heat a wok or skillet over high heat and add the kikurage along with other ingredients like vegetables and meat. Stir-fry for a few minutes until the mushrooms are tender.
Nutritional and Health Benefits
Nutritional Value
Kikurage are a great source of many important nutrients. One cup (about 99 grams) of raw kikurage contains approximately:
- 25 calories
- 7 grams of carbohydrates
- 2 grams of protein
- 0.2 grams of fat
- 1.3 grams of fiber
- 0.1 milligrams of vitamin D
- 2 milligrams of calcium
- 0.2 milligrams of iron
- 223 milligrams of potassium
Health Benefits
Gut Health
Kikurage mushrooms are rich in fiber, which is important for maintaining a healthy gut. Fiber helps to promote regular bowel movements and can prevent constipation. It also helps to feed the good bacteria in the gut, which can improve overall gut health.
Inflammation
Kikurage mushrooms have anti-inflammatory properties that can help to reduce inflammation in the body. This can be particularly beneficial for individuals with conditions such as arthritis or other inflammatory diseases.
Cholesterol Levels
Kikurage mushrooms have been shown to have cholesterol-reducing properties. They contain beta-glucans, which can help to lower LDL (bad) cholesterol levels in the blood.
Antimicrobial and Immune-Enhancing Properties
Kikurage mushrooms have antimicrobial properties that can help to fight off harmful bacteria and viruses in the body. They also contain beta-glucans, which can enhance the immune system and improve overall immune function.
Iron Deficiency
Kikurage mushrooms are a good source of iron, which is important for the production of red blood cells. Iron deficiency can lead to anemia, which can cause fatigue, weakness, and other health problems.
Medicine for Immortality and Longevity
Kikurage mushrooms have been used in traditional Chinese medicine for thousands of years as a medicine for immortality and longevity. While these claims may be exaggerated, kikurage mushrooms do contain many important nutrients and have several health benefits.
Storing Kikurage
After rehydrating your kikurage mushrooms, it is important to store them properly to maintain their freshness and quality. If you’re not planning to use them immediately, you can store them in the fridge for up to two days.
To store your kikurage mushrooms in the fridge, make sure they are completely dry before placing them in an airtight container or a resealable plastic bag. You can also wrap them in paper towels to absorb any excess moisture.
If you have dried kikurage mushrooms, you can store them in a cool, dry place such as a pantry or cupboard. Make sure they are in an airtight container or a resealable plastic bag to prevent moisture from getting in. Dried kikurage mushrooms can last for several months if stored properly.
It’s important to note that once your kikurage mushrooms have been rehydrated, they should not be left at room temperature for too long as they can spoil quickly. Always store them in the fridge if you’re not using them right away!
Frequently Asked Questions
What are the health benefits of wood ear mushrooms?
Wood ear mushrooms, also known as kikurage, are a good source of iron, fiber, and vitamin D. They are also low in calories and fat, making them a healthy addition to your diet.
What are the differences between kikurage and other types of black fungus?
Kikurage is a type of black fungus that is commonly used in Japanese cuisine. It has a slightly crunchy texture and a mild, earthy flavor. Other types of black fungus, such as cloud ear mushrooms and wood ear mushrooms, have a similar texture and flavor but may differ in appearance.
How do you prepare ajitsuke kikurage?
Ajitsuke kikurage is a popular Japanese dish that involves marinating wood ear mushrooms in a mixture of soy sauce, sugar, and mirin. To prepare ajitsuke kikurage, first blanch the mushrooms in boiling water for 2-3 minutes. Then, mix together the marinade ingredients and let the mushrooms marinate for at least 1 hour before serving.
What dishes pair well with wood ear mushrooms?
Wood ear mushrooms are a versatile ingredient that pairs well with a variety of dishes, including soups, stir-fries, and salads. They are commonly used in Japanese cuisine in dishes such as ramen, miso soup, and cucumber salad.
What is the texture of wood ear mushrooms?
Wood ear mushrooms have a slightly crunchy texture that can add a pleasant chewiness to dishes. They are often used in soups and stir-fries to add texture and depth of flavor.
What are some common uses for wood ear mushrooms in Japanese cuisine?
In Japanese cuisine, wood ear mushrooms are commonly used in dishes such as ramen, miso soup, and cucumber salad. They can also be used as a topping for sushi or as a garnish for other dishes.
What are the alternative names for kikurage?
Kikurage is also known as wood ear mushroom, black fungus, jelly ear, jew’s ear, and Mu Er in Chinese.
How do you properly clean and store wood ear mushrooms?
To clean wood ear mushrooms, rinse them under cold water and gently scrub them with a soft brush to remove any dirt or debris. To store, wrap them in a damp paper towel and place them in a plastic bag in the refrigerator for up to 1 week.