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Alright, don’t linger, let’s plan this asian mushrooms & grated daikon ponzu salad formula with 8 components which are surely easy to have, and we have to process them at the very least through 5 ways. You should invest a while on this, so the resulting food could be perfect.
Ingredients Asian Mushrooms & Grated Daikon Ponzu Salad:
- Require of Asian Mushrooms 200 to 250g in total
- Get for *Note: Today, I used Shiitake, Shimeji and Enoki
- You need 1 tablespoon - Sake (Rice Wine) OR Water
- Make ready 1 pinch Salt
- You need 1/2 cup Grated Daikon
- Prepare 1-2 tablespoons - ‘Ponzu’
- Need for *Find my 'Ponzu' recipe at https://cookpad.com/uk/recipes/6750485-ponzu
- Prepare 1 for Spring Onion *finely chopped
Asian Mushrooms & Grated Daikon Ponzu Salad making process:
- Peel Daikon and finely grate. You may wish to drain to remove excess water, but do not squeeze as you will lose the delicious juice.
- Clean OR wash Shiitake (OR other mushrooms), cut into the size that is easy to eat. Cut off the bottom of Shimeji and Enoki, tear into smaller pieces, and cut Enoki in half in length.
- Cook mushrooms in a hot skillet or frying pan. When half cooked, sprinkle Sake over. It will instantly evaporate and the steam will help cooking and add extra ‘umami’. Season with 1 pinch of Salt.
- *Note: You can grill, blanch or microwave the mushrooms.
- In a bowl, combine cooked mushrooms, grated Daikon and ‘Ponzu’. Place finely chopped Spring Onion on top and serve. *Note: This dish can be a nice topping for cold noodles.
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