Recipe: Appetizing Asian Mushrooms & Grated Daikon Ponzu Salad

Asian Mushrooms & Grated Daikon Ponzu Salad. Asian mushrooms and fungi are often used in Asian cuisine, either fresh or dried. According to Chinese traditional medicine, many types of mushroom affect the eater's physical and emotional wellbeing. Asian mushrooms and fungi This is a dynamic list and may never be able to satisfy particular standards for completeness.

You can throw them in a buddha bowl with wilted greens and a fried egg, and even use them on hot sandwiches! Asian Stir Fried Mushrooms are my new go-to mushroom recipe for fast dinners. In a large skillet, melt the butter in the olive oil. You can have Asian Mushrooms & Grated Daikon Ponzu Salad using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Asian Mushrooms & Grated Daikon Ponzu Salad

1. You need of Asian Mushrooms 200 to 250g in total.
2. Prepare of *Note: Today, I used Shiitake, Shimeji and Enoki.
3. You need of Sake (Rice Wine) OR Water.
4. Prepare of Salt.
5. You need of Grated Daikon.
6. Prepare of ‘Ponzu’.
7. It's of *Find my 'Ponzu' recipe at https://cookpad.com/uk/recipes/6750485-ponzu.
8. You need of Spring Onion *finely chopped.

Enoki mushrooms are named after the tree on which they grow, which is known as the Chinese hackberry in English. However, they also grow on other trees, like mulberry and persimmon trees. In the supermarket, they are easily recognizable as dense clumps of small, white mushrooms with long, slender stems. They are perfect for busy nights when you don't feel like cooking.

Asian Mushrooms & Grated Daikon Ponzu Salad step by step

1. 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..
2. 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..
3. 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..
4. *Note: You can grill, blanch or microwave the mushrooms..
5. 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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