Japanese Vinegared Vegetables with Mushrooms
Accented with flavor-simmered mushrooms
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Cut the enoki mushrooms in half and loosen apart. Remove stems from the shiitake mushrooms and julienne. Rehydrate the wood ear mushrooms, remove any hard portions and thinly slice.
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Place (1) in a pot and sprinkle on (A), then simmer over low heat. (Feel free to substitute this step with a microwave and a heat-safe container.) Once tender, set aside to cool at room temperature.
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Julienne the daikon radish and carrot, lightly massage with salt, rinse and squeeze out excess moisture.
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Parboil the snow peas and julienne.
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Place (2), including the broth, into a bowl, combine with (3) and (4), dress with (B) and sprinkle on the white sesame seeds.
Cooking Basics
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
Peel the daikon radish and cut into 4 to 5 cm (1.5 to 2 in.) long pieces. Slice into 1 to 2 mm (0.1 in.) thick planks, stack by sliding these gradually, and then slice up into thin sticks from end to end.
Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.
Fold the stem over towards the straighter side of the snow pea and then pull this off along the length of this straighter side to remove the stem and string.
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