All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kinoko itame no oroshiae / mushroom saute with grated daikon radish

Sauteing makes mushrooms taste rich, and grated daikon radish fluffs them up. This dish can be light or rich, depending on the proportion of oil and daikon radish.


Large handful mushrooms (shimeji and shiitake in photo)
7-8 cm daikon radish
2 tbsp dashi
1/2 tbsp soy sauce
1/2 green onion (green section)
Pinch sugar (not in photo)
Pinch salt (not in photo)
1-3 tsp oil (not in photo)


Grate daikon with onioroshi. If onioroshi is not available, use regular grater.
Tear or cut mushrooms into smaller pieces.
Thinly slice green onion (diagonally sliced in photo).


Heat oil and saute mushrooms. When almost done, add salt, and stir.

In a bowl, put sugar, dashi, daikon after squeezing out extra liquid, and soy sauce.


Add mushrooms and green onion, and mix well.

  • When mushrooms are sauteed with 1 tsp oil, this dish tastes very light, especially when some liquid from grated daikon is added (instead of squeezing out most of extra liquid).
  • Any mushrooms work. Mixing a few different kinds usually gives a more complex taste and is recommended.
  • Onioroshi is for chunky grating, so daikon tends to retain more liquid compared to grating with a regular grater.

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