Mizore ae：みぞれ和え
What kind of dish is mizore ae ??
Steamed enoki mushrooms, Chinese cabbage, and pork are topped with daikon oroshi (grated Japanese radish) and ponzu sauce.
A dish that mixes grated daikon with other ingredients is called “mizore ae.”
I made this using leftover ingredients from making hot pot dishes.
It has a refreshing flavor with ponzu sauce and citrus fruits. Add a little accent with shichimi chili pepper.
This is a menu item that you will want to eat when kabosu and yuzu begin to be distributed and it starts to feel like autumn.
Eat it chilled on hot days and warm on chilly days.
By the way, the tip of Japanese radish has a spicier taste, while the part closer to the leaves has a sweeter taste, so use whichever you prefer.
Daikon oroshi is made by grating Japanese radish using a tool called an oroshi gane. Oroshi gane are made of plastic, bamboo, aluminum, or stainless steel. They come in a variety of shapes. There are also multi-functional oroshi gane that are combined with a slicer.
NUTRITION FACTS of Mizore ae Mizore ae (Refreshing salad recipe using daikon oroshi)
- 108kcal
- Protein 6.6g
- Fat 5.6g
- Carb 8.5g
- Salt Equivalent 1.1g
INGREDIENTS for Mizore ae Mizore ae (Refreshing salad recipe using daikon oroshi) (4SERVINGS)
- Chinese cabbage 200g
- enokitake 100g
- pork shoulder loin 120g
- sake 30g
- Japanese daikon radish 300g
- ponzu 45g
- shichimi chili pepper(Japanese mixed chili pepper) moderate amount
- yuzu or kabosu
Mizore ae (Refreshing Daikon oroshi salad) COOKING INSTRUCTIONS
Mushrooms tend to lose their texture and flavor when washed. Mushrooms you buy at the supermarket are mostly clean, so don’t wash them before using them.
- Cut the Chinese cabbage into pieces about 5 mm wide.
- Cut off the bottom part of the enokitake, then cut it in half.
- Pour 50g of water into a frying pan and place a parchment paper over it.
- Top with Chinese cabbage, enokitake, and pork shoulder loin and sprinkle with sake.
- Cover and steam for 10 minutes. (You can heat it in the microwave, but the meat will be more tender if you steam it. Be careful not to burn the parchment paper.)
- Peel the Japanese daikon radish and grate it.
- Arrange the Chinese cabbage, enokitake, and pork shoulder loin on a plate, and top with the lightly drained grated radish.
- Squeeze kabosu or yuzu.
- Sprinkle with ponzu sauce and shichimi chili pepper.
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