Kikurage Mushroom Chicken Cauliflower

Jump to Recipe Jump to Video Print Recipe

This Kikurage Mushroom Chicken Cauliflower recipe is a quick and easy lunch and dinner idea that brings together tender chicken, crispy cauliflower, and earthy kikurage mushrooms in a savory, garlic-soy sauce. It’s the perfect blend of texture and umami for a tasty, no-fuss meal!

A plate of Kikurage Chinese Cauliflower Chicken on a blue white napkin.

Kikurage mushroom is a type of edible mushroom usually found in Japanese ramen. Actually this wood ear mushroom is also found in many Chinese restaurants. There are so many types of dish that can be made with this mushroom.

Also called wood ear mushrooms, it brings a unique earthy taste and slightly crunchy texture that makes this dish a little different from your usual stir-fry. Combined with tender bites of chicken thigh and crispy cauliflower, all tossed in a savory garlic-soy sauce, this recipe is a total crowd-pleaser. It’s a simple, one-pan meal that packs in a ton of flavor with minimal fuss—ideal for those busy nights when you want something delicious, quick, and satisfying!

There are many other Asian recipes you can make with this wonderful mushroom. It can be served cold as salad or hot in a soup (sour spicy soup 酸辣湯）

Korean uses a lot of wood ear mushroom in jap chae, they are sliced thinly and seasoned with salt and soy sauce.

If you like the taste of this crunchy wood ear mushroom, you can also mince this and put in Pork Shumai fillings or Fried Wonton fillings.

Stir fry recipes are always easy to prepare and very quick to cook. If you love cruciferous vegetables like cauliflower, you might also like Pork Broccoli Stir Fry. Other stir fry that is also quick and easy are Green Beans Garlic or Ground Pork Tofu, or Ground Pork Eggplant.

What is Kikurage/Wood Ear Mushroom?

Wood ear mushroom or hei mu er (黑木耳) in China, gets its name because it naturally grows on wood branches. It’s also called kikurage (キクラゲ) in Japanese, which translates to “wood jellyfish” and is a popular addition to ramen. In Korea, it’s known as heung-mogi (흑목이) and is often used in japchae.

In China, you’ll find it in dishes like hot and sour soup, and it’s even used in traditional Chinese medicine. The mushroom has a unique jelly-like, ear-shaped look and a texture that’s both soft and crunchy.

Kikurage mushroom doesn’t have a strong smell or any aftertaste, so even if you’re not usually a mushroom fan, this one might surprise you! It’s mild, with a fun, chewy texture that’s perfect for adding something special to your dish.

Why You Will Love This Recipe

Nutritious-packed – Cauliflower is a great carbs substitute that is also high in fiber. With kikurage, other mushrooms, and chicken strips, this dish is surely nutritious.
Easy and quick – When you are in need for a quick lunch or dinner, this is the perfect dish for you. It takes less than 10 minutes to prepare and cook until you serve it on your dining table.
Tasty – The seasonings and the ingredients work well together to create the perfect taste for this dish.
Perfect dish for low carb diet – This is the perfect fish for anyone looking for low carb diet. Cauliflower is the right vegetable to go to.

Recipe Ingredients

A photo of kikurage mushroom chicken cauliflower ingredients with labels.

Ingredient Notes

Cauliflower – To pick a fresh cauliflower, choose a firm, tightly packed head with creamy white florets and fresh green leaves. Avoid any with yellowing or brown spots. It should feel dense and have a mild, earthy smell—no strong or sour odors. Smaller heads are usually sweeter if you prefer a milder taste.

Kikurage mushrooms – When picking kikurage mushrooms, go for ones that look dark and glossy with no weird smell. Dried kikurage should be firm but not crumbly, and if they’re fresh, they should feel plump and a little bouncy. Just skip any that are super soft or slimy—that usually means they’re not the freshest!

Chicken thigh fillet – Pick chicken thigh fillet without the skin. You may choose the breast part if you don’t like it too fatty.

Chinese cooking wine – Just use a little of this, it will balance out and enhance the whole flavours. It is a simple ingredient that brings authentic Chinese flavours to the dish.

Cornstarch – Make cornstarch slurry by mixing one tablespoon of cornstarch and two tablespoons of water. This will thicken the broth. You can omit or reduce this if you don’t want a thick broth.

Substitutions & Variations

Substitute chicken with pork or beef if you like. If you are a vegetarian or vegan, you can use protein source like tofu or tempeh or other mushrooms. Also do not forget to use vegetarian oyster sauce.

Add carrot slices for a more colorful look. You may experiment with other vegetable variations. The basic seasoning will not be affected by other vegetable options.

Be sure to check out the full recipe and ingredient list below

How to Make

STEP 1. Cut the cauliflowers by the stems in smaller bites. Wash, drain, and set aside. Slice the chicken thigh fillet in bite sizes or cubes. Set aside. Slice the wood ear mushroom and other mushrooms you want to use. Set aside. Mince the garlic or just crush it. Prepare seasonings in a small bowl. Also prepare the corn starch slurry.

Photo collage of stir frying the kikurage mushrooms and chicken fillet.

STEP 2. Heat some oil in a wok. Put the minced garlic once the oil is hot (Image 1). Let it fry until a little bit golden brown. Put in the chicken fillets, the mushrooms (Images 2, 3). Stir fry a while. Pour in the seasonings (Image 4). Stir with spatula.

Photo collage of stir frying the cauliflower and adding the seasoning.

STEP 3. Pour in some water (Image 5). Put in the cauliflower (Image 6). Stir and fold a few times. Let it boil to cook the cauliflowers. Pour in some more water if you like more broth (Image 7). Stir to distribute the seasonings evenly.

Photo collage of adding the cornstarch slurry to thicken the broth.

STEP 4. Pour in the cornstarch slurry (Image 9). Cover with lid for 1 minute or two. The broth should thicken by now (Image 10) and you may serve it on a plate.

Pairing Suggestions

Serve this delicious dish with steamed rice. Other dishes that will complement are Deep-fried Meatballs, Shrimp Balls, Egg Foo Young, or snacks like Chinese Potstickers or Fried Wonton.

Pro Tips

If you buy dried wood ear mushroom, you need to rehydrate them first. Soak them in cold water for 1 – 2 hours or until soft. Do not soak the dried kikurage too long.
After you have thrown in the cauliflower, stir fry and cover with the wok lid for 1-2 minutes. This will cook the cauliflower but still making it crunchy.
Cornstarch slurry needs to be stirred first before pouring into the wok.
If you find the broth too thick, add more water. You can omit the cornstarch slurry, if you prefer.

FAQs about Kikurage Mushroom

What does Kikurage Mushroom taste like?

It is mild and neutral, absorbing the surrounding flavor in which it is cooked. It has jelly like texture with a little crunchy sides.

Can I use other types of mushrooms as a substitute for Kikurage?

Sure you can but you will not get the unique crunchy texture of kikurage.

How can I modify the dish for vegetarian or vegan diets?

For a vegetarian or vegan version of this dish, you can omit any meat products and replace them with tofu, tempeh, or additional vegetables.

A plate of kikurage mushroom chinese chicken cauliflower on a blue white napkin.

Storage

Since this dish contain mushrooms, it is best to consume it on the day you make. Cooked kikurage can get sour pretty quickly. If you really have to keep the leftover, keep it for a night in a closed container. Reheat the day after by stir-frying on a pan.