Korean Namul with Shiitake and Kiriboshi Daikon
With shiitake mushrooms and shredded kombu kelp, great umami flavor! Genuine namul.
Shiitake and chopped kelp create much UMAMI.
Dried daikon gives a crisp texture.
It is more delicious than Korean restaurants because you can use thick-cut shiitake mushrooms grown in Japan in your kitchen.
( 4 servings )
- Dried shiitake mushrooms
- 5 ( 60g )
- Dried Daikon & Carrot Strip Mix
- Shredded kombu kelp
- Toasted sesame seeds
- 1/2 tbsp
- Shredded chili pepper
- A dash of
- Seasoning A
- Light soy sauce -
- 1 tsp
- Sugar -
- 1 tsp
- Sesame oil -
- 4 tsp
- Salt -
- 1/2 tsp
Reconstitute the dried shiitake with water, then slice.
Reconstitute the Dried Daikon & Carrot Strip Mix with water and lightly squeeze out the water.
Roughly shred the cucumber and salt lightly.
Lightly boil the Steps 1 and 2 ingredients in salt water. Drain the water and while hot, mix in the shredded kombu kelp and add the cucumber.
Mix in Seasoning A to flavor.
Sprinkle toasted sesame seeds and chili peppers.