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.
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
© 1986 Elizabeth Andoh. All rights reserved.