Korean Namul with Shiitake and Kiriboshi Daikon
Korean Namul will be more delicious with Japanese Shiitake and Kombu.
Korean Namul with Shiitake and Kiriboshi Daikon
Korean Namul will be more delicious with Japanese Shiitake and Kombu.
Shiitake and chopped Kombu create much UMAMI. Dried daikon gives a crisp texture.
It is more delicious than Korean restaurants because you can use thick-cut Shiitake grown in Japan in your kitchen.
( 4 servings )
- Dried shiitake mushrooms
- 5 ( 60g )
- Dried Daikon & Carrot Strip Mix
- 30g
- Cucumber
- 25g
- Shredded kombu kelp
- 2g
- Toasted sesame seeds
- 1/2 tbsp
- Shredded chili pepper
- A dash of
- Seasoning A
- Light soy sauce -
- 1 tsp
- Sugar -
- 1 tsp
- Sesame oil -
- 4 tsp
- Salt -
- 1/2 tsp
1
Reconstitute the dried shiitake with water, then slice.
2
Reconstitute the Dried Daikon & Carrot Strip Mix with water and lightly squeeze out the water.
3
Roughly shred the cucumber and salt lightly.
4
Lightly boil the Steps 1 and 2 ingredients in salt water. Drain the water and while hot, mix in the shredded kombu kelp and add the cucumber.
5
Mix in Seasoning A to flavor.
6
Sprinkle toasted sesame seeds and chili peppers.