Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, asian mushrooms & grated daikon ponzu salad. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Asian mushrooms and fungi are often used in Asian cuisine, either fresh or dried. According to Chinese traditional medicine, many types of mushroom affect the eater's physical and emotional wellbeing. Find asian mushrooms stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Let's talk about Mushroom Stir Fry… We have those days we enjoy spending extra time in the kitchen, making slow-cooked dinners with multiple components.

Asian Mushrooms & Grated Daikon Ponzu Salad is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Asian Mushrooms & Grated Daikon Ponzu Salad is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have asian mushrooms & grated daikon ponzu salad using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Asian Mushrooms & Grated Daikon Ponzu Salad:

1. Get Asian Mushrooms 200 to 250g in total
2. Make ready *Note: Today, I used Shiitake, Shimeji and Enoki
3. Prepare 1 tablespoon Sake (Rice Wine) OR Water
4. Make ready 1 pinch Salt
5. Take 1/2 cup Grated Daikon
6. Get 1-2 tablespoons ‘Ponzu’
7. Get *Find my 'Ponzu' recipe at https://cookpad.com/uk/recipes/6750485-ponzu
8. Make ready 1 Spring Onion *finely chopped

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Steps to make Asian Mushrooms & Grated Daikon Ponzu Salad:

1. Peel Daikon and finely grate. You may wish to drain to remove excess water, but do not squeeze as you will lose the delicious juice.
2. Clean OR wash Shiitake (OR other mushrooms), cut into the size that is easy to eat. Cut off the bottom of Shimeji and Enoki, tear into smaller pieces, and cut Enoki in half in length.
3. Cook mushrooms in a hot skillet or frying pan. When half cooked, sprinkle Sake over. It will instantly evaporate and the steam will help cooking and add extra ‘umami’. Season with 1 pinch of Salt.
4. *Note: You can grill, blanch or microwave the mushrooms.
5. In a bowl, combine cooked mushrooms, grated Daikon and ‘Ponzu’. Place finely chopped Spring Onion on top and serve. *Note: This dish can be a nice topping for cold noodles.

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