How to Make It
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.