- 1/4 cup rice bran, grapeseed or other neutral oil
- 4 scallions, white parts only
- 1/4 cup chopped daikon
- 2 garlic cloves, crushed
- One 1-inch piece of fresh ginger, peeled and sliced 1/4 inch thick
- 1 cup chicken stock or low-sodium broth
- 3 tablespoons tamari
- 3 tablespoons sugar
- 1 tablespoon kosher salt
- 1/2 cup fresh lemon juice
- 1 teaspoon sesame seeds
- 6 medium matsutake or small king trumpet mushrooms, quartered lengthwise
- 1 small Asian pear, peeled and cut into very thin wedges
- 4 baby turnips, very thinly sliced on a mandoline
- 2 tablespoons pine nuts
How to make this recipe
In a medium saucepan, heat the rice bran oil. Add the scallions, daikon, garlic and ginger and cook over moderate heat, stirring frequently, until fragrant, 3 minutes. Add the chicken stock, tamari, sugar and salt and simmer over low heat for 10 minutes. Add the lemon juice, sesame seeds and mushrooms and let cool to room temperature, 2 hours. Cover and refrigerate overnight.
Let the mushrooms return to room temperature. Drain, reserving both the mushrooms and marinade; discard the remaining solids. Arrange the mushrooms on plates and drizzle with a little of the marinade. Top with the Asian pear wedges, baby turnips slices and pine nuts and serve.
Tamari is a richly flavored fermented soy bean–based sauce; unlike soy sauce, it is typically made without toasted wheat.