Slippery Mushrooms in Sleet Sauce

Naméko No Mizoré Aé

Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Here is a dish that combines several tastes and textures that may well be new to you. Slippery, earthy mushrooms float in a sweet and sour sauce to which grated radish adds a sharp, crunchy accent. The Japanese like to eat this dish with salt-grilled fish though it could be served with roasted poultry, too.


  • ¾ cup canned naméko (slippery mushrooms), drained
  • 2 tablespoons soy sauce
  • ¼ cup peeled, grated daikon (Japanese white radish)
  • ¼–⅓ cup amazu (Sweet and Sour Sauce)


Blanch the slippery mushrooms in boiling water for about 1 minute and drain them. Pour the soy sauce over the mushrooms and let them marinate for about 10 minutes.

Place the grated radish on a clean kitchen towel, and gather up the edges to enclose the radish in a small bag. Twist and squeeze lightly. Run it under cold water for a few seconds and then squeeze out all liquid again. Empty the contents of the bag into a small bowl. Add sweet and sour sauce, a few spoonfuls at a time, until the grated radish is barely suspended in it and takes on the appearance of semi-melted snow.

Drain the mushrooms of any excess soy sauce and toss them in the sleet sauce. To serve, mound about 2 tablespoons of the mushrooms in sleet sauce on small individual plates. Serve chilled or at room temperature.