Kiriboshi Daikon and Sesame Vinegar Salad
Have you tried Shiitake in vinegared foods?
1) Forest-grown Shiitake has a meaty texture.
2) Cutting into thick slices, texture increases.
3) Vinegar improves Shiitake’s texture meatier.
So you might feel the gorgeous mouthfeel.
This recipe is top-notch, so please try making it.
Dried Shiitake mushrooms
Kiriboshi daikon( dried daikon strips )
Toasted, white sesame seeds
A dash of
Salad oil -A
Light soy sauce -A
Ground sesame seeds (white) -A
Use water to reconstitute the Shiitake, dried daikon strips, and wakame.
Slice the Shiitake and dried Daikon strips into bite-size lengths and boil slightly.
Cut the cucumber into thick shreds, lightly rub some salt on and squeeze out the water.
Cut the carrot into into thick shreds 3cm or 4cm long, and boil slightly.
Put everything in a bowl, and add Seasoning A.
Put the salad in a container and sprinkle on toasted sesame seeds.