Hokto Kinoko
  • HOME Hokto Kinoko
  • ABOUT Introduction
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS Browse Products
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES How To Prepare
  • CONTACT Get In Touch
  • Global Hokto International
    • Hokto Japan
    • Hokto USA
    • Hokto Taiwan
  1. Home
  2. Library
  3. Level2

RECIPES

  • Jelly Fish and Maitake Salad
  • Maitake and Prawn Glass Noodle Salad
  • Maitake and Chicken Salad
  • Fried Shredded Cuttlefish with Vegetables and Maitake (Ju Hoo Char)
  • Vietnamese Maitake Spring Roll
  • French Onion and Mushroom Soup
  • Vietnamese Beef Noodle Soup with Maitake
  • Mushroom Herbal Soup
  • Maitake Fried Noodles (Char Kway Teow)
  • Herbal Chicken Soup with Mushrooms
  • Grilled Steak with Mushroom Sauce
  • Maitake Carbonara
  • Maitake Instant Noodles
  • Maitake Noodle Soup
  • Stir-fried Mixed Vegetables with Maitake (Chap Cai)
  • Maitake Fried Rice
  • Mushroom and Kangkung Fritters
  • Steamed Chicken with Maitake and Salted Fish
  • Chicken Rice with Shimeji Sprouts
  • Shimeji Green Mango Salad
  • Shimeji Salade Niçoise
  • Potato and Mushroom Salad with Herb Mayonnaise
  • Mushroom Coleslaw
  • Mushroom Pasta Salad with Cesar Dressing
  • Pickled Mushrooms
  • Mushroom Minestrone with Pesto
  • Mushroom and Prawn Tom Yum
  • Stir Fried Mushroom with Broccoli
  • Silky Tofu with Shimeji Topping
  • Fish and Shimeji Hotpot
  • Fish and Shimeji Papillot with Ginger and Soy Sauce
  • Asparagus and Shimeji Stir-fry
  • Mushroom Chicken Curry
  • Vegetarian Curry
  • Stir-fried Black Pepper Beef and Shimeji with Ginger and Scallion
  • Shimeji Aglio Olio

Shimeji Green Mango Salad


Main

1 packet white shimeji mushrooms
1 tbsp dried shrimps, soaked and drained
1 garlic clove, chopped
2 shallots, sliced
2 bird eye or 1 red chilli (or to taste), sliced
200g green mango or papaya, julienned
12 cherry tomatoes, halved
2 sprigs Thai basil
1 tbsp roasted cashew nuts

Dressing

1 tbsp lime juice or to taste
1 tbsp sunflower oil (optional)
2 tbsp fish sauce or to taste
1 tsp sugar or to taste

  1. Cut away the bottoms of the mushrooms. Give the shimeji a quick fry in a little oil over high heat; set aside.
  2. Fry the dried shrimps in a little oil over medium heat until aromatic.
  3. Place the fried shrimps, garlic, shallot and chilli in a mortar and pound lightly just to break it up a bit. Add the green mango and the rest of the dry ingredients and pound lightly just to crush them slightly.
  4. Mix together the dressing ingredients and add to the salad to taste; stir to mix well.

Copyright Hokto Kinoko Malaysia © 2015
  • Home
  • About
  • Products
    • Bunapi
    • Bunashimeji
    • Maitake
  • Recipes
  • Contact
Copyright Hokto Kinoko Malaysia © 2015
  • HOME
  • ABOUT
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES
  • CONTACT
Follow:
Facebook Instagram