Oyster Mushroom & Mussel Mazemen
Oyster Mushroom & Mussel Mazemen by Chef Kiki Aranita
120 grams fresh oyster mushrooms
2 tablespoons (35 grams/2 ounces) katsu sauce or hoisin sauce (I use my own Guava Katsu sauce)
1 125-gram package thin noodles of your choice (I use a package of thin egg noodles) without any seasoning they’re packaged with
Olive oil, for sautéing
2 cloves garlic, minced
Perilla oil to taste (I use Queen’s Bucket Infrared-Roasted Perilla Oil, but this can also be subbed for toasted sesame oil)
1 4-ounce (113-gram) tin mussels (I use Siesta Co. Mussels in Pickled Oil)
1 handful fresh herbs of your choice (I recommend dill and lemon balm)
Soy sauce to taste (Kikkoman is fine)
Gamtae seaweed or Nori Komi furikake, for garnish
1. Clean the oyster mushrooms, then slice to separate them into bite-sized pieces. Place the mushrooms in a medium bowl, lightly toss them in the katsu or hoisin sauce, and let them marinate for about 10 minutes.
2. Meanwhile, cook the noodles according to the package directions, then strain and quickly run them under cold water until they reach room temperature (this also helps prevent them from sticking together). Set the noodles aside.
3. Drizzle a large sauté pan with olive oil, then place it over medium-high heat. Add the minced garlic and sauté until the oil is just fragrant. Add the marinated oyster mushrooms and sear for 3–4 minutes.
4. Toss the noodles in perilla oil to taste, just using enough oil to coat the noodles. Divide the noodles between serving dishes and top with the seared mushrooms, tinned mussels, and fresh herbs.
5. Finish each portion with a drizzle of soy sauce and torn pieces of gamtae seaweed (or a sprinkle of furikake) and serve.