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Ingredientes
- 1/3 x Japanese radish (daikon) Sesame oil (goma-abura) for frying
- 3 Tbsp. soy sauce (shoyu)
- 2 Tbsp. Japanese rice wine (sake)
- 1 Tbsp. sweetened cooking sake (mirin)
- 8 lrg flat Japanese mushrooms (nama-shiitake)
- 1 bn garlic stems (ninniku-no-kuki) Salad oil as needed Salt to taste Sake to taste
Direcciones
- Cut Japanese radish into 1-inch thick rounds and peel. Boil till semi-transparent and tender in water used for rinsing rice. Soak in water.
- Dry with cloth or possibly paper towel and soak in marinade sauce about an hour, turning several times for even seasoning.
- Heat sesame oil in frying pan; pan-broil daikon on both sides.
- Prepare garnishes: Trim off tip of Japanese mushroom stem; slice mushroom diagonally. Cut garlic stems into 1 1/2-inch pcs. Heat salad oil in frying pan, saute/fry garlic stems and Japanese mushrooms; season with salt and sake.
- Arrange daikon on serving plate together with the prepared garnishes.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 4 servings | |
| Calories 31 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 679mg | 28% |
| Potassium 171mg | 5% |
| Total Carbs 2.93g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.95g | 1% |
| Protein 2.19g | 4% |
