Trim shimeji, enoki and golden enoki mushrooms from the base. Then separate into individual/smaller pieces. Rinse well under water and set aside to dry.
Cut larger baby king oyster mushrooms in half, lengthways and leave smaller mushrooms whole. Rinse well under water and set aside to dry.
Over high heat in a large fry pan or wok, add olive oil and mushrooms. Stir-fry mushrooms for a couple of minutes and then remove from pan without any liquid.
Add to mushrooms, rice vinegar, tamari, mirin and sugar. Stir to combine.
Leave in refrigerator until serving.
Spinach
Trim spinach leaves at the roots.
In a large bowl of cold water, wash the spinach.
In a large saucepan bring water to the boil and then add spinach leaves to blanch for 30 seconds or until the leaves are no longer stiff.
Quickly remove from heat, drain and place spinach leaves in a bowl of cold water to stop it from cooking. Gather the spinach by its roots and squeeze any excess water. Then cut the bunch into half. Set aside.
Assembly
In small serving bowl, layer the spinach at the bottom in a neat pile and then add marinated Japanese mushrooms on top.
Drizzle Kewpie Roasted Sesame dressing around the base of the salad.
Sprinkle sesame seeds to serve.
Notes
Side dish that matches well with steamed rice, cold ramen noodles or adds balance to meaty dishes like chicken or steak.
If you can’t find the Japanese mushrooms in the recipe try others including shiitake, king oyster, oyster mushrooms.
Marinated Japanese mushrooms can keep in the fridge in an airtight container for a couple of days.
When you're washing the spinach, let the sand and dirt settle to the bottom of the bowl. Be sure to check all the stems. Repeat again until spinach is clear of sand and dirt.