Japanese Quick Pickled Vegetables with Mushrooms Recipe

Lightly flavored mushrooms are the key

Cooking time

20 minutes+

Calories

117kcal

Sodium

0.3g

Nutrition facts are for one serving.
Time to cool is not included in the cooking time.

Directions

Cut the enoki mushrooms in half and loosen apart. Remove the stems from the shiitake mushrooms and then julienne. Reconstitute the wood ear mushrooms, then remove any hard portions and thinly slice.
Place (1) in a pot and coat with (A), then simmer over low heat. It may also be microwaved instead. Once tender, set aside to cool without placing in the refrigerator.
Julienne the daikon radish and carrot, then lightly massage with salt, wash and dry.
Parboil the snow peas and then julienne.
Place (2) together with the broth into a broth, combine with (3) and (4), then dress with (B) and sprinkle with white sesame seeds.

Cooking Basics

Shiitake mushrooms - removing the hard base

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.

Daikon radish - julienned

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.

Carrots - julienned

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.