Donko Shiitake Ethnic Salad
Shiitake's Ethnic Salad! Ethnic flavors of nam pla, cilantro, peanuts, and lime juice are added to this ethnic salad.
Adding dried Japanese Forest-grown Shiitake creates a rich harmony of flavors surrounded by a gentle Umami taste.
If you add seasonings and wait a little while, the flavors are absorbed, making it easy to eat.
Recipe provided by Hattori Nutrition College.
Ingredients
(Ingredients (for four people):)
-
8
Dried Shiitake (donko)
-
4cm (200g)
daikon radish
-
4cm (30g)
carrot
-
1/3 tsp
salt
-
1 Tbsp
vegetable oil
-
20g
peanuts (or cashew nuts)
-
10g
dried shrimp
-
1/2 bunch (10g)
coriander
-
1Tbsp
fish sauce-A
-
as required
red chili peppers, finely chopped-A
-
1 Tbsp
vinegar-A
-
1 Tbsp
sugar-A
-
1 Tbsp
lime juice
-
1
Coriander
-
Steps
1
Rehydrate the dried Shiitake in plenty of water and slice into long thin strips the same thickness as the daikon. Stir fry in the vegetable oil until they turn a roasted color.
2
Slice the daikon radish and carrot into strips 4cm in length. Salt, and leave aside for a little while. Squeeze to remove the water that emerges.
3
Roughly chop the peanuts, coriander and dried shrimp.
4
Add the seasonings from A , and when the taste is absorbed, cut the heat and add the lime juice.
5
Add ④, the peanuts, dried shrimp, dried Shiitake, and coriander, to the squeezed daikon and carrot from ②, and mix together.
6
Serve in a dish and garnish with coriander to taste.
