Autumn｜Japanese｜Mushrooms｜Vegetables｜いりなます
Simmered Vinegared Vegetables (Irinamazu)
Cooking Studio Culinary Art 2019.Nov.
Ingredients
| Daikon radish | 150g ... Julienned into matchstick-sized pieces |
| Carrot | 30g ... Julienned into matchstick-sized pieces |
| Wood ear mushrooms | 2g ... Rehydrated and finely sliced |
| Abura-age (fried tofu) | 1 piece ... Oil blanched and julienned |
| Cucumber | 1/2 ... Julienned into matchstick-sized pieces |
| Walnuts | As needed ... Coarsely chopped |
Seasonings
| Dashi stock | 50ml |
| Soy sauce | 1 tsp |
| Sake | 1/2 tbsp |
| Sugar | 1/2 tsp |
| Salt | 1/2 tsp |
| Ponzu | 1/2 tbsp |
| Salad oil | 1 tsp |
| Pepper | A pinch |
Dressing
| Sake | 1 tbsp |
| Vinegar | 1 tbsp |
| Sugar | 1 tsp |
Procedure
- Heat 1 tsp of salad oil in a pan and sauté the carrots. Add the daikon radish and continue to sauté.
- Add the seasonings, wood ear mushrooms, and abura-age to the pan and sauté for 1-2 minutes. Keep warm for 5 minutes.
- Squeeze out the excess liquid from step 2 and transfer to a bowl. Add the cucumber and gently mix with the dressing.
- Plate the salad and sprinkle with chopped walnuts.