All-Purpose Vegetarian "Meat" Miso

Name: All-Purpose Vegetarian "Meat" Miso
Cuisine: American
Ingredients: 50 grams Kiriboshi daikon; 5 Dried shiitake; 1 Onion; 1 clove Garlic; 1 piece Ginger; 4 tbsp *Miso; 1 tbsp *Tianmianjiang; 1 tbsp *Sake; 1 tsp *Oyster sauce; 100 ml *Water; 1 tsp Sesame oil; 1 tsp Olive oil

cookpad.japan @cookpad_jp

I saw a delicious looking meat miso in a magazine and rearranged it to make it vegetarian. You can use this with a variety of foods, so stock in your fridge. Since I love the texture of dried daikon radish strips, I love this miso.

You can eat it as is with white rice, wrap it in lettuce, top it on warm vegetables, eat it with rolled omelets, or use it as a topping for noodles to make a vegetarian zhajiangmen (Chinese noodles with ground pork) It can also be used as a filling for rice balls.
It will keep in the refrigerator for 4-5 days. Recipe by Lantana

cookpad.japan @cookpad_jp

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Ingredients

50 gramsKiriboshi daikon
5Dried shiitake
1Onion
1 cloveGarlic
1 pieceGinger
4 tbsp*Miso
1 tbsp*Tianmianjiang
1 tbsp*Sake
1 tsp*Oyster sauce
100 ml*Water
1 tspSesame oil
1 tspOlive oil

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Steps

1

Reconstitute the dried shiitake mushrooms and daikon radish. Combine the * ingredients.
2

Mince the onion, garlic, and ginger. Wring out the excess moisture from the re-hydrated daikon radish and shiitake mushrooms, then mince.
3

Heat the sesame and olive oil in a frying pan and saute the onion, garlic, and ginger until fragrant.
4

Add the daikon radish and shiitake mushrooms to the frying pan from Step 3 and stir-fry for 3-4 minutes. Then add the combined sauce and mix it in well. Once it becomes thick, it's finished.