Braised Sea Cucumber and Mushrooms Recipe

The vast selection of goods and services on Qoo10 is simply amazing. It’s like a marketplace for literally anything and everything. Not just fashion wear, furniture, gadgets and electronics but dining vouchers, groceries, fresh & frozen food too.

Braised Sea Cucumber Recipe

Previously I had bought a packet of Abalone with Shell from Seafood Shifu on Qoo10 and made this Steamed Abalone Recipe with it. This time, I decided to also get their Tiger Sea Cucumber and Imitation Sliced Abalone as I wanted to make Braised Sea Cucumber.

For the mushrooms, I used Emperor Brand Japanese Shiitake Mushrooms which I also bought on Qoo10. Highly recommend these mushrooms that are high in quality and very value for money.

Braised Sea Cucumber with Mushrooms Recipe

If you’re looking to host dinner at home for any occasion like birthday, Chinese New Year or a family get-together meal, this will be a lovely dish to make. By the way, imitation abalone is actually made from squid paste. If you don’t eat squid, you may want to use fresh or canned abalone instead. But if that’s out of your budget, there are always other alternatives like pacific clams, razor clams, limpets, sea asparagus, locos or top shells to consider and these are all ideal for braising too.

Braised Sea Cucumber with Mushrooms Recipe
  • 12 dried shiitake mushrooms, soak in hot water & remove stems
  • 700g sea cucumber, sliced
  • 250ml chicken broth
  • 300ml water
  • 2 tbsp oyster sauce
  • 2 tsp light soy sauce
  • 1 tsp sugar
  • 2 tbsp corn starch solution (mix 1 tbsp corn flour with 2 tbsp water)
  • 1 head broccoli, cut into florets & blanched
  • 1 pack imitation sliced abalone, rinsed & blanched briefly in hot boiling water
Combine mushrooms, sea cucumber, broth, water, oyster sauce, light soy sauce and sugar in a pot and bring to a boil.
Reduce heat to simmer for 20 minutes.
Thicken the braising sauce with corn starch solution to your desired consistency.
Arrange the broccoli, abalone, mushrooms and sea cucumber on a serving dish and ladle the sauce over.

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