Steps

1. Slice 2 packs (200g) of Eryngii mushrooms in half lengthwise, then into thick bite-sized pieces. Key Tip: Cutting them too small will make them crispy; leave them slightly larger to retain texture.
   🕒 01:26
2. Arrange the sliced eryngii mushrooms in a heatproof dish, ensuring they don't overlap.
   🕒 02:03
3. Bake in a 200°C (392°F) toaster oven for approximately 15 minutes, or until the surface is crispy. Key Tip: You can also use a conventional oven or broiler. Broiling yields the most delicious results.
   🕒 03:50
4. Increase the heat to maximum and broil for another 3 to 5 minutes until browned.
   🕒 04:56
5. Place the roasted eryngii mushrooms in a bowl, sprinkle with a little salt, and toss to coat evenly. Key Tip: Salt enhances the flavor of the ingredients, so it's best to add it just before serving.
   🕒 05:38
6. Let cool to room temperature and transfer to a storage container. Sealing while hot can cause spoilage; place a paper towel on top to absorb condensation.
   🕒 07:08
7. Rinse 1 pack (200g) of bean sprouts three times under running water, then drain thoroughly. Key Tip: Even if the bean sprouts are pre-washed, rinsing them removes any bean-like odor and helps remove the root hairs.
   🕒 07:53
8. Place the rinsed bean sprouts in a microwave-safe dish and cover with plastic wrap, flattening them evenly.
   🕒 09:07
9. Microwave on 600W for 3 minutes.
   🕒 09:30
10. In a bowl, place a plastic bag and mix 5 tbsp of vinegar, 1 tbsp of honey, and 1/2 tbsp of Shiro Dashi (White Soy Sauce Base) to create the sweet and sour dressing. Key Tip: Using honey balances the sweetness and richness.
    🕒 09:43
11. Drain the hot bean sprouts from the microwave and add them to the plastic bag with the dressing. Key Tip: Adding hot bean sprouts allows the flavors to penetrate quickly. Ensure excess water is drained.
    🕒 11:07
12. Remove air from the plastic bag and knead the bean sprouts and dressing together to ensure they are well combined.
    🕒 12:02
13. Chill in the refrigerator for about 1 hour. Once cooled, it is ready.
    🕒 12:53
14. Lightly loosen 25g of Japanese dried daikon noodles and rinse them quickly under water. Key Tip: Choose white-colored Japanese dried daikon for a cleaner taste and better umami.
    🕒 15:23
15. Add enough water to cover the rinsed dried daikon and soak for 5 minutes.
    🕒 16:14
16. Make a cut in 1 umeboshi (pickled plum) and scrape the flesh from the pit with a knife.
    🕒 17:12
17. Finely mince the scraped umeboshi flesh by chopping it.
    🕒 17:58
18. Squeeze out the water from the rehydrated dried daikon noodles and chop them into manageable lengths. The soaking liquid can be used for soups.
    🕒 18:50
19. Add the chopped dried daikon and umeboshi to a bowl.
    🕒 19:43
20. Add about 1.5 spoonfuls of the contents of a dashi pack and mix well. Key Tip: Adding dashi enhances the umami, making it delicious even with less salt, contributing to a low-sodium dish. Use unsalted dashi packs.
    🕒 20:03
21. Taste and add a little vinegar if needed to adjust the flavor. If it seems too dry, add a small amount of the soaking liquid to loosen it.
    🕒 21:07