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Ingredients - Asian Mushrooms & Grated Daikon Ponzu Salad:
- Make ready of Asian Mushrooms 200 to 250g in total
- Need - *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
- Make ready 1-2 tablespoons for ‘Ponzu’
- Require of *Find my 'Ponzu' recipe at https://cookpad.com/uk/recipes/6750485-ponzu
- Prepare 1 Spring Onion *finely chopped
Asian mushroom – Find potential answers to this crossword clue at crosswordnexus.com A mushroom is, of course, a fungus. More specifically, it is the fleshy, fruiting body of a fungus. All mushroom are fungi, but not all fungi are mushrooms. Mushrooms sometimes usually have stems and caps, and typically have gills.
Asian Mushrooms & Grated Daikon Ponzu Salad instructions:
- 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.
Those are the little frills you see on the underside of a mushroom's cap. Overview Information Reishi mushroom is a fungus. Some people describe it as "tough" and "woody" with a bitter taste. The above-ground part and portions of the below-ground parts are used as medicine. Shitake mushroom (Lentinula edodes) is an East Asian mushroom that is well known as both a standard edible mushroom, and one that is known for medicinal benefits.
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