Slippery Mushrooms in Sleet Sauce

Name: Slippery Mushrooms in Sleet Sauce (Naméko No Mizoré Aé )
Yield: Serves 4–6.
Cuisine: Japan
Ingredients: 2 tablespoons soy sauce; ¼ cup peeled, grated daikon (Japanese white radish); ¼ cup peeled, grated daikon (Japanese white radish); ¼–⅓ cup amazu (Sweet and Sour Sauce); ¾ cup canned naméko (slippery mushrooms), drained; ¾ cup canned naméko (slippery mushrooms), drained

Naméko No Mizoré Aé

Preparation info

Serves
4–6
.

Difficulty
Easy

Appears in

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.

Ingredients

¾ cup canned naméko (slippery mushrooms), drained
2 tablespoons soy sauce
¼

Asia
Japan
Side dish

Method

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