Atsuage, Mushroom and Mizuna Salad
A filling salad with sweet and spicy flavor.
10 minutes
237kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Pre-boil the atsuage (or pour boiling water over, paper towel dry) to remove excess oil, cut in half and then into 1 cm (0.4 in.) widths. Separate the shimeji mushrooms into small bunches, cut the enoki mushrooms into half lengthwise and then break apart. Thinly slice up the garlic. Chop the mizuna into 3 cm (1.2 in.) lengths. Roast the almonds until fragrant.
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Heat the olive oil in a fry pan, saute the garlic and mushrooms over low heat to remove excess moisture until fragrant.
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Add in the atsuage and continue to saute, then add in and season with (A).
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While still hot, remove to a bowl, add and mix in the mizuna, then serve onto plates and sprinkle on the almond slices to complete.
Cooking Basics
Shimeji mushrooms - cutting off the hard base
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
Garlic - thinly sliced
Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.
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