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


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.
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.
Roughly chop the peanuts, coriander and dried shrimp.
Add the seasonings from A , and when the taste is absorbed, cut the heat and add the lime juice.
Add ④, the peanuts, dried shrimp, dried Shiitake, and coriander, to the squeezed daikon and carrot from ②, and mix together.
Serve in a dish and garnish with coriander to taste.


Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


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