Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, asian mushrooms & grated daikon ponzu salad. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Asian Mushrooms & Grated Daikon Ponzu Salad is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Asian Mushrooms & Grated Daikon Ponzu Salad is something which I have loved my entire life. They’re nice and they look wonderful.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can have asian mushrooms & grated daikon ponzu salad using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Asian Mushrooms & Grated Daikon Ponzu Salad:
- Get Asian Mushrooms 200 to 250g in total
- Get *Note: Today, I used Shiitake, Shimeji and Enoki
- Get 1 tablespoon Sake (Rice Wine) OR Water
- Prepare 1 pinch Salt
- Take 1/2 cup Grated Daikon
- Take 1-2 tablespoons ‘Ponzu’
- Get *Find my 'Ponzu' recipe at https://cookpad.com/uk/recipes/6750485-ponzu
- Take 1 Spring Onion *finely chopped
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Steps to make Asian Mushrooms & Grated Daikon Ponzu Salad:
- 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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