Namekoro
The aroma of maitake mushrooms and yuzu will whet your appetite. Its refreshing taste goes well with soba noodles
How to make it
1
Break up the maitake mushrooms with your hands and dry fry them in a frying pan without adding oil. When they have softened a little, turn off the heat and add A to bring out the aroma
2
Drain the grated daikon radish. (If you drain too much water, it will become crumbly and have a bad texture, so be careful about the amount of water.)
3
Add (1) and nameko mushrooms to the drained grated daikon radish, then add B and mix
4
Add yuzu peel if you have it. Serve on a plate and it's done
material
-
- Maitake
- 100g
-
- Soy sauce A
- 1/2 tsp
-
- Mirin A
- 1/2 tsp
-
- from the grated daikon Drain the excess water
- 150g (drained)
-
- Nameko
- 150g
-
- Soy sauce B
- 1/2 tbsp
-
- Mirin B
- 1 tsp
-
- yuzu peel For finishing with
- 2g
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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