Grilled Mushrooms Dressed with Grated Japanese White Radish
Enjoy the mushrooms of the season. Grill slowly and season with soy sauce for refreshing taste.
PREPARATION
- Remove the hard tips of shiitake mushrooms and oyster mushrooms. Clean the mushrooms using paper towels.
- Put a grill over medium heat, and place STEP1. For shiitake mushrooms, face the gills down first, and turn them over once the gills dry. Change the positions of the mushrooms once in a while, and grill them well until excess water drains. Once cooked, remove the mushrooms from the grill and cool.
- Remove the petals from edible chrisanthemum. Boil the petals for 2 minutes in the mixture of water, a pinch of salt, and a dash of vinegar. Soak in cold water for 5 minutes and drain.
- Once cooled down to touchable temperature, split STEP2 into easy-to-eat size. Lightly mix with STEP3 and Japanese white radish (grated). "REGULAR SOY SAUCE" from top and serve.
| Servings | 4 servings |
|---|---|
| Cooking Time | 10 |
| Calories (1 serving) | 11 Calories |
| Sodium (1 serving) | 0.5 g |
Ingredients
4 pcs Shiitake mushrooms
3 pcs Oyster mushrooms
4 flowers (remove the stems) Edible chrisanthemum
2-3 teaspoons REGULAR SOY SAUCE
PREPARATION
- Remove the hard tips of shiitake mushrooms and oyster mushrooms. Clean the mushrooms using paper towels.
- Put a grill over medium heat, and place STEP1. For shiitake mushrooms, face the gills down first, and turn them over once the gills dry. Change the positions of the mushrooms once in a while, and grill them well until excess water drains. Once cooked, remove the mushrooms from the grill and cool.
- Remove the petals from edible chrisanthemum. Boil the petals for 2 minutes in the mixture of water, a pinch of salt, and a dash of vinegar. Soak in cold water for 5 minutes and drain.
- Once cooled down to touchable temperature, split STEP2 into easy-to-eat size. Lightly mix with STEP3 and Japanese white radish (grated). "REGULAR SOY SAUCE" from top and serve.
