In Japan, ‘Daikon Oroshi’, snow-like finely grated Daikon radish, is often used for this type of dish, that is called ‘Oroshi-ae’. It is quite simple to prepare. Mix grated Daikon with other ingredients, that can be fresh or cooked. Asian mushrooms need to be cooked, but the method is up to you. You might wish to grill, blanch or microwave them. My method is very simple.
Asian Mushrooms 200 to 250g in total
*Note: Today, I used Shiitake, Shimeji and Enoki.
1 tablespoon Sake (Rice Wine) OR Water
1 pinch Salt
1/2 cup Grated Daikon
1 to 2 tablespoons ‘Ponzu’
1 Spring Onion *finely chopped
- 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.