Tossed Black Fungus Salad

Ingredients

• Dried black fungus (fresh wet fungus is acceptable, but it must be from a recent soak to ensure freshness)
• Garlic cloves
• White sugar
• Chili peppers (Hungarian wax/hot pepper)
• Salt
• Sesame oil
• Light soy sauce
• Vinegar
• Wasabi (optional)

Steps

1. Soak dried black fungus in about 400ml of water for approximately 45 minutes. (Skip this step if using fresh wet fungus)
2. Remove the roots from the soaked black fungus (refer to photos 4, 5, and 6 for guidance) and wash thoroughly.
3. Bring water to a boil in a pot, then add the black fungus. Boil over high heat for 1.5-2 minutes.
4. Finely chop garlic cloves and chili peppers into a bowl (an average-sized bowl is suitable). Add salt, sugar, light soy sauce, vinegar, sesame oil, and wasabi in order. Use the amounts specified above.
5. After removing the cooked black fungus, drain off any excess water and transfer it into the bowl from the previous step.
6. Stir thoroughly and serve.