Kikurage, also known as wood ear mushrooms, are a distinctive and popular topping in ramen, celebrated for their unique texture and subtle flavor. These dark, ear-shaped fungi are prized for their slightly crunchy, gelatinous texture that adds an interesting contrast to the softness of the noodles and the richness of the broth.
Kikurage mushrooms are relatively mild in taste, allowing them to absorb and complement the flavors of the ramen broth without overwhelming it. Their unique texture and appearance make them a favorite among ramen enthusiasts seeking an added layer of complexity in their bowl.
Usage and Selection
Kikurage mushrooms are used in ramen primarily for their textural contrast and ability to soak up the flavors of the broth. When selecting kikurage, look for dried mushrooms that are whole and intact, as these will rehydrate more evenly and maintain their texture better.
To prepare kikurage for ramen, soak the dried mushrooms in warm water for about 20-30 minutes until they are fully rehydrated and soft. Rinse them thoroughly to remove any grit, then slice them thinly. Add the sliced kikurage to the ramen just before serving, allowing them to warm up and absorb some of the broth’s flavors. Their slightly crunchy texture makes them a perfect addition to various ramen styles.
Types of Ramen Using Kikurage mushrooms
Kikurage mushrooms are a versatile topping that pairs well with various types of ramen, adding a unique texture and subtle flavor. Here’s an introduction to some popular types of ramen that traditionally use kikurage:
Kikurage mushrooms enhance many ramen styles with their slightly crunchy texture and ability to absorb the broth’s flavors. Their versatility allows them to complement a range of toppings and noodles. Here are some of the most common types of ramen that feature kikurage:
Shoyu Ramen
Shoyu ramen uses a clear and salty soy sauce broth and is considered fairly balanced, with many comforting flavors.
Shio Ramen
Shio Ramen is based on chicken broth. Its main seasoning is salt, and its toppings are usually a refreshing mix of seafood and veggies.
Miso Ramen
Miso Ramen originates from Hokkaido and features a robust miso-based broth, as well as ground pork, corn, and a blend of savory toppings.
Tonkotsu Ramen
Tonkotsu ramen is creamy and intensely savory. It’s based on a rich pork bone broth and uses toppings like chashu and mushrooms.
