Healthy Japanese Enoki mushroom salad


  1. 200 g Thinly sliced pork belly
  2. 1 bag Enoki mushroom
  3. 1 bag Brown Enoki mushroom
  4. 1 bag Arugula
  5. 3 pinch Rock salt
  6. 3 pinch Freshly ground black pepper
  7. 2 Table spoon Olive oil
  8. 2 Table spoon Walnuts
  9. 1/2 Lemon


  1. Cut off ends of Enoki. Wash arugula, and cut into about 5 cm (2 inch). Boil water. Chop walnuts roughly.

  2. Add Enoki to the boiling water, and cook for 2 minutes. Take out cooked Enoki, and add pork belly to the boiling water, then cook until the color change.

  3. Into the bowl, toss the cooked Enoki and pork. Add two pinch of salt, pepper, and 1 table spoon olive oil. Squeez a half of lemon, then mix.

  4. Lay arugula on a plate, and sprinkle a pinch of salt and pepper, then put #3 over it.

  5. Sprinkle chopped walnuts, and drrizle a table spoon olive oil, 1 pinch of black pepper, then serve. Enjoy! (^^)

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