Japanese cuisine, Japanese food recipes.

First:

Peel daikon (Japanese radish) and cut into julienne strips. (It’s cut into lengthwise julienne strips this time.).

Reconstitute dried kikurage (Jew’s ear mushrooms). Chop off the hard part and discard. Cut the rest into julienne strips.

Second:
Place ingredients for and daikon radish in a pot. Cook on medium heat. When it comes to a boil, lower the heat and simmer until radish is translucent.

Add canned scallop flakes together with canning liquid. When it reaches a boil, add kikurage mushroom and chopped leeks. Add salt and pepper to adjust the taste. Pour the soup in a serving bowl.

Comments are closed.