Umami Bomb Asian Delight (Printable)

Earthy mushrooms and vibrant umami accents artfully arranged for a bold Asian-inspired appetizer board.

# What You'll Need:

→ Mushrooms & Earthy Delights

01 - 7 oz (200 g) shiitake mushrooms, sliced
02 - 5.3 oz (150 g) king oyster mushrooms, sliced
03 - 3.5 oz (100 g) 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 - 1.8 oz (50 g) seasoned seaweed salad
09 - 1 sheet nori, cut into strips

→ Umami Accents

10 - 3.5 oz (100 g) pickled daikon radish, sliced
11 - 3.5 oz (100 g) pickled ginger
12 - 2.1 oz (60 g) edamame, shelled and steamed
13 - 1.4 oz (40 g) black garlic cloves, peeled
14 - 1.4 oz (40 g) fermented black beans, rinsed and drained

→ Crunch & Garnish

15 - 2.8 oz (80 g) roasted cashews or peanuts
16 - 1.4 oz (40 g) 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 (60 ml) ponzu sauce
21 - 2 fl oz (60 ml) spicy sesame dressing

# How To Make It:

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 brown. 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 allow to cool.
03 - Arrange all mushrooms in overlapping fan shapes on a large serving board or platter.
04 - Create complementary fans using roasted seaweed snacks, nori strips, and seasoned seaweed salad.
05 - Fill open spaces with pickled daikon radish, pickled ginger, steamed edamame, black garlic cloves, and fermented black beans.
06 - Scatter roasted cashews or peanuts, fried shallots, coriander leaves, chives, and optional red chili slices across the board to enhance texture and color.
07 - Pour ponzu sauce and spicy sesame dressing into small bowls and nestle them on the board for easy dipping.
08 - Serve immediately, inviting guests to explore combinations and dip flavors as desired.

# Expert Tips:

01 -
  • It feels like you are serving restaurant-quality appetizers without spending hours in the kitchen, which is the kind of magic we all need.
  • Every ingredient tells a story of umami richness, creating layers of flavor that keep your guests reaching for just one more bite.
  • The visual presentation is absolutely stunning, turning a simple board into a conversation piece that makes you look like a seasoned entertainer.
02 -
  • Cooking your mushrooms until they are golden brown is non-negotiable, as this is what develops the deep umami flavors that make this board special. Rushed or pale mushrooms will disappoint.
  • Chilling or cooling all cooked elements before arranging is essential because warm ingredients will wilt delicate components and the board will lose its visual impact and some of its textural contrasts.
03 -
  • Keep a small spray bottle of water nearby while arranging and serving, and mist your fresh herbs and crispy elements occasionally to keep them fresh and vibrant throughout the meal.
  • The secret to a memorable board is not in having fancy ingredients but in balancing textures, temperatures, and flavors, so don't be intimidated if you cannot find every single ingredient on this list.
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