Watermelon Radish with Soy Scallion-Marinated Tomatoes and Marinated Enoki Mushrooms

OLYMPUS DIGITAL CAMERA

Watermelon Radish with Soy Scallion-Marinated Tomatoes and Marinated Enoki Mushrooms

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Ingredients/Watermelon Radish

1 watermelon radish
4 tsp sesame oil
4 tsp rice wine vinegar
1 tsp black sesame seeds 1/2 tsp Thai chili powder

Method/Watermelon Radish

Peel the radish, then cut it in half and slice it into 8ths, then julienne into matchstick-size pieces.

Toss the radish pieces with other ingredients in a bowl, then marinate for 1 hour.

Drain and set aside.

Ingredients/Marinated Enoki Mushrooms

2 2-oz packages enoki mushrooms 1/2 bunch scallions, chopped
1/4 bunch mint leaves, chopped 1/4 bunch cilantro leaves, chopped 4 tsp mirin

2 tsp grated fresh ginger 2 tsp sesame oil

Method/Marinated Enoki Mushrooms

Trim off the bottoms of the mushrooms.

Toss all the ingredients together and let marinate for no more than 10 minutes, then drain and set mushrooms aside.

Ingredients/Marinated Tomatoes

15 cherry tomatoes, cut in half
1/2 bunch scallions, finely chopped on a slight bias 2 garlic cloves chopped
3 tsp soy sauce
1 tsp sesame oil

Method/Marinated Tomatoes

Toss the tomatoes with the other ingredients and let marinate for at least 1-2 hours.

Ingredients/Parsley

1/4 bunch Italian flat parsley kosher salt

Method/Parsley

Remove the stems from the parsley. Deepfry the parsley until crispy.

Season with salt

Assembly

Stand the mushrooms in 10 service cups or glasses. Add 3 pieces of marinated tomatoes to each.

Top with radish mixture and garnish with the fried parsley.

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