Simmered radish and dried shiitake mushroom
Servings: 2 serves
Ingredient
- 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