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What You Need:
(To Serve: 6)
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14 ounces canned nameko (slippery mushrooms)
1 to 2 inches daikon (Japanese white radish), peeled and finely grated (about ½ cup), or substitute ½ cup grated icicle radish or white turnips
1 teaspoon rice vinegar or fresh lemon juice
1/8 teaspoon salt
1 teaspoon grated lime rind
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Translate this recipe:
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| How To Cook: |
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1. In a small saucepan, bring 2 cups of water to a boil. Add the nameko and return to a boil.
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2. Drain in a sieve and plunge the sieve into cold water to cool the mushrooms quickly.
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3. In a small mixing bowl, combine the daikon, rice vinegar and salt.
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4. Fold the mushrooms into the dressing and stir gently to coat them well.
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5. Divide the mushrooms among 6 small bowls, and sprinkle each serving with the grated lime rind.
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6. Serve at room temperature as a first course or part of a Japanese meal.
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