This dish exemplifies what I love about Japanese cooking. It combines simplicity, elegance and the “POW” factor of umami flavors.
- 1 pound daikon radish, peeled and sliced into 1” rounds
- 10 dried Chinese mushrooms or 1/2 pound of fresh shiitake or Chinese black mushrooms
- 1 cup of dashi
- 1/4 cup mirin
- 2 tablespoon tamari or low salt soy sauce (gluten-free if you want)
- 1 knob of ginger 1” in diameter, peeled and sliced thin
- 1/4 teaspoon salt
- Rehydrate the dried Chinese mushrooms by soaking them in boiling water for 30 minutes or cold water for 2 hours. Remove the tough stems or pieces and slice mushroom caps into quarters or slices.
- In a medium saucepan, combine dashi, mirin, tamari (or soy) with ginger and salt and bring to a boil. Add daikon and mushrooms, turn down to just simmering and cook until the radish is tender about 30 minutes.
- Serve hot or room tempeature.
Yield: Serves four.
I use the dashi tea bags that you get from a Japanese grocery store.