If you have ever been to Din Tai Fung, you know about their famous wood ear mushroom dish. The Din Tai Fung Wood Ear Mushroom Recipe is one of those things that looks so simple on the menu, but the flavor hits you with freshness, crunch, and a light tang that is just unforgettable.
I decided to recreate the famous dish in my kitchen. It was so much fun to make, and the result was amazing! The mushrooms were chewy, the sauce was tangy, and it felt like a little restaurant magic right at home. This dish is perfect for sweltering summer days when you want something cool and tasty.
Why You’ll Love This Copycat Recipe!
This Din Tai Fung Wood Ear Mushroom Recipe is a total winner! It is quick, easy, and bursting with flavor. You get that perfect mix of tangy, spicy, and savory that makes your taste buds happy. I love how it is so simple to whip up, yet it feels like a special treat.
The homemade version is even better because you can tweak the flavors to your liking, add more spice, or keep it mild. Big thanks to Din Tai Fung for inspiring this impressive dish. You will love making it at home because it is fresher, cheaper, and just as delicious.
Plus, it is fun to play chef and impress everyone with your skills!
Din Tai Fung Wood Ear Mushroom Recipe Ingredients
- 2 cups of dried wood ear mushrooms: These are the stars of the dish. They become crunchy and slightly chewy when soaked and cooked.
- ¼ cup cilantro (or coriander): Adds a fresh, herbal brightness that balances the earthiness of the mushrooms. If you cannot get them, try green onions or parsley for a similar vibe.
- 5–6 cloves garlic: Garlic gives a punch of flavor. Blanching softens the sharpness. You can use roasted garlic for a milder flavor.
- 2½ tbsp soy sauce: For saltiness and depth.
- 2½ tbsp balsamic vinegar: This adds a tangy, slightly sweet note. Apple cider vinegar or rice vinegar can be used instead.
- 2 tsp sugar: Rounds out the flavor with just a little sweet touch. Honey or maple syrup can work, but use a bit less.
- 1½ tbsp chili oil (or sesame oil): Chili oil adds heat, but sesame oil works too if you want something milder with a nutty taste.
- 4 dried red chilies (optional): For an extra kick, if you love spice.
- 1 tbsp neutral oil (for frying chilies): Used for frying chilies. Canola or vegetable oil is perfect. Olive oil works, but it might add a slight flavor.
- 1 tbsp toasted sesame seeds (for garnish): These add a nutty crunch on top. If you do not have them, try crushed peanuts or skipping the garnish.
Kitchen Tools You Will Need
You do not need much to make this dish, just some basic kitchen gear:
- Medium bowl
- Small pot
- Colander
- Small frying pan
- Cutting board and knife
- Measuring spoons and cups
- Mixing bowl
- Spoon or tongs
How To Make Din Tai Fung Wood Ear Mushroom Recipe
Step 1: Soak & Prep the Mushrooms
First, soak the dried wood ear mushrooms in a large bowl of warm water for about 1 to 2 hours. You will see them grow plump and wavy. Once ready, boil them for 3 minutes in a medium pot, then rinse under icy water to cool them down. Drain well so they stay crisp in the dressing.
Step 2: Blanch & Mince the Garlic
Next, blanch your garlic cloves by dropping them into boiling water for 1 minute. This takes away the sharp edge. Mince the garlic and mix it with ¼ cup of icy water to mellow the flavor further. Set this aside while you prepare the other ingredients.
Step 3: Fry the Chilies
Chop your cilantro and set it aside. If you want the extra heat, heat a tablespoon of neutral oil in a small frying pan and add dried red chilies. Fry them until fragrant, about 30 seconds, then remove from the heat to cool.
Step 4: Mix the Sauce
In a mixing bowl, add the soy sauce, balsamic vinegar, sugar, 3 tablespoons of garlic water, 1 tablespoon minced garlic, the fried chilies (or fresh ones), chili oil or sesame oil, and chopped cilantro. Stir well so the sugar fully dissolves.
Step 5: Toss Everything
Add the drained wood ear mushrooms into the bowl and toss everything together until the mushrooms look shiny and well-coated. Taste and adjust the flavors if you want more tang, salt, or spice.
Step 6: Serve
Finish by drizzling a little more chili oil on top and sprinkling with toasted sesame seeds. Serve right away for a fresh bite, or chill for an hour for a deeper, more blended flavor.
Chef’s Note + Tips
- Soaking mushrooms in warm water, not hot water, makes them tough.
- Always shock the mushrooms with icy water after boiling for the perfect bouncy texture.
- Blanching garlic is the secret; raw garlic is too sharp for this dish.
- Let the garlic water sit for at least 10 minutes before using.
- Taste the sauce before adding mushrooms and adjust to your liking.
- Use your hands to toss the mushrooms; it coats them better than spoons.
- The dish tastes better after sitting for 30 minutes to let flavors blend.
- Toast your sesame seeds for better flavor.
- Add cilantro at the end to keep it fresh and green.
Make Ahead & Storage Tips
This Din Tai Fung Wood Ear Mushroom Recipe is great for planning. You can soak and boil the mushrooms a day before, then store them in the fridge in an airtight container. Mix the sauce and toss everything together when you are ready to serve. The finished dish keeps well in the fridge for up to 3 days in a sealed container.
If you want to freeze it, I do not recommend freezing it because the mushrooms can get mushy when they thaw, losing their nice chew. If you see any mold or the mushrooms smell sour or off, it is time to toss them out. Always check before eating leftovers to be safe.
What to Serve with Din Tai Fung Wood Ear Mushroom
This dish is super versatile and pairs well with lots of food. Serve it cold or at room temperature to enjoy its crisp texture and bold flavors. Here are 5 tasty combos to try:
Steamed Rice: Scoop some mushrooms over warm white rice. The sauce soaks into the rice, making every bite delicious.
Dumplings: Pair with steamed or fried dumplings. The tangy mushrooms cut through the richness of the filling.
Noodle Soup: Add a spoonful as a side to hot noodle soup. It adds a refreshing crunch.
Grilled Chicken: Serve alongside grilled chicken for a light, flavorful meal. The spice complements the smoky meat.
Stir-Fried Veggies: Mix with stir-fried greens like Bok choy or Broccoli. The textures blend perfectly.
Tofu Dishes: Pair with crispy tofu for a vegetarian feast. The sauce boosts the tofu’s flavor.
Spring Rolls: Serve as a side with fresh spring rolls. The tangy kick matches the rolls’ freshness.
For the best taste, serve it in a small bowl and let it sit for 10 minutes after tossing to let the flavors melt. Garnish with extra sesame seeds for crunch.
Din Tai Fung Wood Ear Mushroom Recipe FAQs
Here are some frequent questions about making this dish, with answers to help you nail it.
Wood ear mushrooms are a type of edible fungus that commonly grows on trees, especially elder trees. Their names come from their distinctive shape; when they are fresh, they resemble small brown or black ears.
Yes! Wood Ear Mushrooms are also known by several other names, including black fungus, tree ear mushrooms, and jelly ear mushrooms. These alternative names can be helpful when searching for them in stores or online.
Yes, you can use fresh wood ear mushrooms if you are able to find them, though they are much less common than the dried variety.
If your mushrooms lack that signature bounce, a few things might have gone wrong during prep.
Try placing them in ice water for a few extra minutes. It can help revive their texture.
You will need about 1 pound of fresh mushrooms to replace 2 cups of dried wood ear mushrooms.
In most stores, wood ear mushrooms are sold dried. They appear as small, dark, wrinkled pieces that expand and soften when soaked in water before cooking.
No soaking is needed. Just clean them thoroughly, boil for 2–3 minutes, and then shock them in icy water just like the recipe suggests.
Shiitake mushrooms are a decent option. They will be softer than wood ears but still flavorful.
Yes! Thinly sliced king oyster mushrooms offer a nice chewy texture that is closer to wood ear mushrooms than most other types.
You can, but they will be much softer. Slice them thin and expect a different texture in the final dish.
That is a great idea! Mixing varieties can create interesting textures, though the dish will not taste exactly like the original Din Tai Fung version.
Yes, different mushrooms are cooked at different rates. Keep an eye on texture and do not overcook softer varieties.
Din Tai Fung Wood Ear Mushroom Recipe
Ingredients
Equipment
Method
- First, soak the dried wood ear mushrooms in a large bowl of warm water for about 1 to 2 hours. You will see them grow plump and wavy. Once ready, boil them for 3 minutes in a medium pot, then rinse under icy water to cool them down. Drain well so they stay crisp in the dressing.
- Next, blanch your garlic cloves by dropping them into boiling water for 1 minute. This takes away the sharp edge. Mince the garlic and mix it with ¼ cup of icy water to mellow the flavor further. Set this aside while you prepare the other ingredients.
- Chop your cilantro and set it aside. If you want the extra heat, heat a tablespoon of neutral oil in a small frying pan and add dried red chilies. Fry them until fragrant, about 30 seconds, then remove from the heat to cool.
- In a mixing bowl, add the soy sauce, balsamic vinegar, sugar, 3 tablespoons of garlic water, 1 tablespoon minced garlic, the fried chilies (or fresh ones), chili oil or sesame oil, and chopped cilantro. Stir well so the sugar fully dissolves.
- Add the drained wood ear mushrooms into the bowl and toss everything together until the mushrooms look shiny and well-coated. Taste and adjust the flavors if you want more tang, salt, or spice.
- Finish by drizzling a little more chili oil on top and sprinkling with toasted sesame seeds. Serve right away for a fresh bite, or chill for an hour for a deeper, more blended flavor.
Notes
The Din Tai Fung Wood Ear Mushroom Recipe is proof that a simple side dish can be packed with flavor and texture. With just a few steps and fresh ingredients, you can bring that signature crunch and tang to your table. Try it once, and it might just become your go-to refreshing side for almost any meal.
