Namekoro
The aroma of maitake mushrooms and the yuzu scent will simmer your appetite. It's refreshing, so it goes well with soba noodles.
How to make it
1
Flake the maitake mushrooms with your hands and dry roast them in a frying pan with oil. Once it's softened a little, turn off the heat and add A to add some fragrant flavor.
2
Drain the grated radish. (If you drain too much of the water, it will become muddy and the texture will deteriorate, so be careful about the amount of water.)
3
Add [1] and nameko to the drained grated radish, add B and mix.
4
Add yuzu skin if you have it. Place it on a plate and it's finished.
material
-
- Maitake
- 100g
-
- Soy Sauce A
- 1/2 tsp
-
- Mirin A
- 1/2 tsp
-
- Drain the grated
- 150g (drained)
-
- Dear
- 150g
-
- Soy Sauce B
- 1/2 tbsp
-
- Mirin B
- 1 tsp
-
- For finishing yuzu leather
- 2g
[PR]
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Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
