Simmered radish and dried shiitake mushroom

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Simmered radish and dried shiitake mushroom

Servings: 2 serves
Author: Yuko Asano@Kuracooking

Ingredients

  • 4 slices Radish(5cm round slices)
  • 2 Dried shiitake mushrooms
  • 150 cc Soaked water of the dried shiitake mushrooms
  • 1 piece Kelp(5cm×5cm)
  • 150 cc Water
  • 1 tbsp Sake
  • 1/2 tbsp Soy sauce
  • 1 tbsp White soy sauce
  • 1 tbsp Mirin
  • 2 tbsp Potato starch
  • 4 tbsp Water
  • Yuzu kosho (Japanese pepper), Japanese parsley

Instructions

  • Cut radish into round slices, cut into beveled edges, and boil in the water in which rice water.
  • When the radish is slightly softened, remove from heat and rinse the radish.
  • Drain dried shiitake mushrooms from water and set aside.
  • Reserve kombu(kelp) soup stock.
  •  Combine the shiitake mushroom stock from 3 and soup stock from 4 to 300 ㏄, and  seasonings (sake, soy sauce, white soy sauce, mirin, and love).
  • Add 2 to 5,shredded shiitake mushrooms and kelp, and simmer until tender.
  •  If there is any broth left over from step 6, add potato starch to thicken the soup.
  •  Serve 6 and pour 7 on top. (Please garnish with Japanese parsley and yuzu kosho if you like.)

Notes

*The dish becomes even more delicious if you leave it overnight.
©2023Yuko Asano
Author：Yuko Asano / Kuracooking
浅野優子
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.