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Salad with pickled shiitake mushrooms

1 serving

60 minutes

Recipe by Alexander Raylyan, chef of the Birds restaurant.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
761.4
kcal
11.4g
grams
61.1g
grams
42.2g
grams
Ingredients
1serving
Fresh spinach leaves
120 
g
Daikon radish
40 
g
Ginger
20 
g
Olive oil
60 
ml
Lemon juice
40 
ml
Lemon zest
4 
g
Shiitake mushrooms
50 
g
Soy sauce
40 
ml
Rice vinegar
20 
ml
Sugar
20 
g
Shiso (perilla) leaves
20 
g
Quinoa
5 
g
Cooking steps

  • 1

    Wash the spinach leaves. Thinly slice the daikon.

    Required ingredients:
    1. Fresh spinach leaves: 120 g
    2. Daikon radish: 40 g

  • 2

    Prepare the sauce: combine grated ginger, olive oil, lemon juice, and zest.

    Required ingredients:
    1. Ginger: 20 g
    2. Olive oil: 60 ml
    3. Lemon juice: 40 ml
    4. Lemon zest: 4 g

  • 3

    Marinate shiitake for 40 minutes in soy sauce, rice vinegar, sugar, and finely chopped shiso leaves.

    Required ingredients:
    1. Shiitake mushrooms: 50 g
    2. Soy sauce: 40 ml
    3. Rice vinegar: 20 ml
    4. Sugar: 20 g
    5. Shiso (perilla) leaves: 20 g

  • 4

    In a deep bowl, mix spinach leaves, daikon, and pickled mushrooms.

    Required ingredients:
    1. Fresh spinach leaves: 120 g
    2. Daikon radish: 40 g
    3. Shiitake mushrooms: 50 g

  • 5

    Serve, sprinkled with boiled quinoa on top.

    Required ingredients:
    1. Quinoa: 5 g

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