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Eryngii Mushroom, Vinegared Bean Sprout, and Dried Daikon Salad

Learn how chef Sakura makes three easy-to-prepare pantry staples that provide nutrition and texture: Mochi Mochi Eryngii, Vinegared Bean Sprouts, and Dried Daikon with Ume. These recipes are low-sodium but packed with umami and acidity, perfect for a satisfying side dish.

📖Cooking Basics

dry（tantanmen）

Steps

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
Arrange the sliced eryngii mushrooms in a heatproof dish, ensuring they don't overlap.
🕒 02:03
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
Increase the heat to maximum and broil for another 3 to 5 minutes until browned.
🕒 04:56
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
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
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
Place the rinsed bean sprouts in a microwave-safe dish and cover with plastic wrap, flattening them evenly.
🕒 09:07
Microwave on 600W for 3 minutes.
🕒 09:30
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
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
Remove air from the plastic bag and knead the bean sprouts and dressing together to ensure they are well combined.
🕒 12:02
Chill in the refrigerator for about 1 hour. Once cooled, it is ready.
🕒 12:53
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
Add enough water to cover the rinsed dried daikon and soak for 5 minutes.
🕒 16:14
Make a cut in 1 umeboshi (pickled plum) and scrape the flesh from the pit with a knife.
🕒 17:12
Finely mince the scraped umeboshi flesh by chopping it.
🕒 17:58
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
Add the chopped dried daikon and umeboshi to a bowl.
🕒 19:43
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
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