Maitake Mushroom Salad

Recipe Maitake Mushroom Salad


Separate maitake mushroom (hen-of-the-woods fungus) into 4 clusters. Cover with sake (Japanese cooking rice wine) and sprinkle with salt. Cover with plastic wrap and place in heat-resistant dish. Microwave for approx. 1 minute until they soften. Then cool in refrigerator. (Cooking time is for 600-watt microwave.)

Rinse out nama-wakame (undried wakame seaweed), drain the water and cut into a size easy to eat.

Tear the leaves of the lettuce and the leaf lettuce into a size easy to eat. Wash with water and drain. Chill in refrigerator until just before ready to serve.

Cut off the roots of kaiwarena (white daikon radish sprouts) and rinse out.

Separate cauliflower into clusters. Boil in hot water with round slices of lemon. Drain and let it cool in sieve. Chill in a refrigerator if you can.

Cut out the stalk end of tomato and cut lengthwise into 8 wedges.

Roast peanuts for until aromatic and leave it to cool.

Prepare : Put ingredients of in electric mixer, blender or food processor. Then process until they become smooth.

Arrange combined lettuces, wakame seaweed, cauliflower, tomato, kaiwarena and maitake in a dish. Pour over them just before serving.

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