"My family is hooked" Healthy cooking recipes. Potato salad with nukazuke mushrooms 🍄‍🟫 ~How to eat delicious nukazuke part 9~

Introduction

"I never knew nukazuke mushrooms were so delicious."

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The other day, I tried pickling
king trumpet mushrooms, buna-shimeji, shiitake, and enoki mushrooms
in rice bran (nuka) 🍄‍🟫

Among them, the king trumpet mushrooms and buna-shimeji were especially delicious✨

King trumpet mushrooms have a crisp, addictive texture.

Buna-shimeji
are already rich in umami components, but
"thanks to the power of the rice bran," the umami is further concentrated, making them
irresistibly delicious😋

I decided to use the king trumpet mushrooms with their enjoyable texture and the
umami-packed
buna-shimeji nukazuke to make
"Nukazuke Potato Salad"🧑‍🍳

Potatoes are rich in Vitamin C🥔✨

They are a great ingredient to eat when you are tired or feeling low on energy, so when combined with the gut-health power of mushrooms,
it is sure to give you even more vitality😏

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Mushroom Nukazuke Recipe

【Ingredients】
Brown beech mushrooms (bunashimeji) 1/2 bunch
King trumpet mushrooms (eringi) 3 pieces
Oil 2 tsp
Nuka bed (rice bran paste)
Tea bag

※Using fresh mushrooms is the secret to making it delicious㊙️

Heat oil in a frying pan and
cook the brown beech mushrooms and king trumpet mushrooms over low heat
thoroughly🔥

Once the mushrooms are cooked, let them cool down and
pack them into tea bags🥄

I bought these tea bags at a 100-yen shop.

Since you can eat them without wiping off the nuka,
the nutrients are not lost👍✨

Place the mushrooms in the tea bags into the
nuka bed and pickle them for one day to finish✨

Mushrooms that have absorbed the nutrients of the rice bran and returned ✨

With the refreshing acidity of lactic acid bacteria and
a mellow saltiness,
it turned intoa flavor like a marinade♪

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Potato salad with nukazuke mushrooms recipe

[Ingredients]
Shimeji mushroom nukazuke 1/2 bunch
King oyster mushroom nukazuke 3 pieces
Potatoes 3
Mayonnaise 3 tablespoons or more

Wash the potato skins well with water before steaming 🥔

When I open the lid after steaming,
the soft steam coming out is so soothing ♪

Put the steamed potatoes in a bowl and
roughly mash them with a spoon 🥄

The skins are thin and clean, so
I'll use them as they are without peeling.

Once the potatoes have cooled down,
add the nukazuke mushrooms and mayonnaise, then mix 🥄

Sprinkle with black pepper to finish and it's done✨

The rich, smooth texture of the potatoes.
The nukazuke mushrooms have a nice snap, making the texture fun♪

The sweetness of the potatoes,
the acidity and saltiness of the nukazuke,
and the spiciness of the black pepper added at the end combine,
creating an exquisite balance.

Needless to say,
my family kept reaching for more with their chopsticks🥢