Shimeji to shantoreru no momiji-oroshi-ae / grilled shimeji and chanterelle mushrooms dressed with citrus-flavored soy sauce, grated turnip and carrot
1/2 of recipe: 22 calories; 1.9 g protein; 0.2 g fat; 4.9 g carbohydrate; 2.4 g net carbs; 43 mg sodium (with homemade ponzujoyu using 50% reduced-sodium soy sauce); 77 mg with regular soy sauce); 0 mg cholesterol; 2.2 g fiber
1/2 pack (approx. 70-80 g) shimeji mushrooms (82 g in photo)
Several chanterelle mushrooms (35 g in photo)
2 small or 1 medium/large kabu Japanese turnip (73 g in photo)
1/2 small or 1/4-1/3 medium carrot (19 g in photo)
1 tsp ponzujoyu citrus-flavored soy sauce
Grate kabu and carrot.
(No need to skin if using very fresh ones.)
Remove root ends of mushrooms, and tear or cut, as necessary.
Gently squeeze out excess water from grated kabu and carrot (to the degree mixture is still moist but not dripping), and place in a prep bowl.
Add ponzujoyu, and mix.
Add grilled mushrooms, and gently mix.
Ready to serve.
- Momiji-oroshi typically refers to daikon radish grated with taka no tsume red pepper, which is often served as a spicy fresh condiment for tempura or grilled dishes. Momiji means Japanese maple and usually implies the shape or color of maple leaves (especially fall, vermilion) when mentioned in the context of food.
- If kabu is not available, daikon works fine, although daikon generally tastes sharper (especially spicier toward the tip) than kabu. Try small Korean daikon radishes with an elongated Western pear-form (wider at the bottom) if you can find them — they seem to have similar qualities as kabu turnip.
- Nutrition information for chanterelle mushrooms: https://www.eatthismuch.com/food/view/chanterelle-mushrooms,139583/