1 Package (100g) Bunashimeji
1 Package (100g) Bunapi
8 Slices of Ham
16 Mini Tomatoes
8.5 oz Soymilk
1 1/3 Tbsp Mayonnaise
1 Tbsp Kochujang , pepper paste
4 Tbsp Dashi, Japanese Sea Stock
1 1/3 Tbsp White Sesame Seeds
Scallions, a reasonable amount
- Cut the base off of Bunashimeji and Bunapi and saute in a saucepan and let it cool.
- Cut the tomatoes into four equal parts, cut the ham into bite-sized portions, and put it in a bowl with kimchi and mix together.
- In a separate bowl, mix together soy milk, mayonnaise, Kochujang, Dashi and White Sesame Seeds. Boil somen noodles in hot water until cooked then drain and let them cool.
- Combine somen noodles with sauce and add kimchi mushroom mixture on top. Garnish with scallions.
Recipe adapted from www.hokto-kinoko.co.jp