Recipes

Mushrooms, Mentaiko, and Walnut Namul

The sesame oil and spicy cod roe create a layered umami that pairs seamlessly with the complex, aromatic finish of Junmai Daiginjo.

Mushrooms, Mentaiko, and Walnut Namul

Ingredients (serves 2)

  • 1.5 oz mentaiko (spicy cod roe)
  • 4 oz shimeji mushrooms
  • 4 oz maitake mushrooms
  • 2 oz eryngii mushrooms
  • 1 oz walnuts, roughly crushed
  • 0.7 oz green onion, sliced

Sauce

  • 2 tablespoons sake (Kubota JDG recommended)
  • 2 teaspoons sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon seaweed tea powder

Directions

  1. Step 1

    Score the mentaiko casing and scrape out the roe with a knife. Set aside.

  2. Step 2

    Place all mushrooms and sauce ingredients in a heat-resistant dish, cover tightly with plastic wrap, and microwave at 600W for 3.5 minutes. Allow to cool briefly.

  3. Step 3

    Add the mentaiko, green onion, and crushed walnuts to the mushrooms and mix well. Transfer to a plate and serve.

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