Braised radish with dried shiitake mushrooms is a light and flavorful home-style dish. The radish absorbs the rich aroma of the shiitake mushrooms, resulting in a soft, sweet, and slightly savory texture, making it perfect for autumn and winter.
Materials
Steps for making braised white radish with shiitake mushrooms in a clay pot
Soak the washed dried shiitake mushrooms in hot water beforehand. Don't discard the soaking water; keep it for later use. (If you like, you can also cut the soaked dried shiitake mushrooms into decorative shapes.)
Peel the white radish slightly, scraping a little deeper, then slice it into thin slices.
Heat oil in a separate pan over low heat and fry until lightly browned.
Prepare a clay pot or a regular pot, put the pan-fried radish into the pot. You can omit the ginger if you don't like it. I put two small ones in.
Pour the soaked shiitake mushrooms and the soaking water into a clay pot. Remember to leave some water at the bottom of the pot, as there may be some residue from the mushrooms. Check if there's enough water; add a little more if needed. Then add light soy sauce, dark soy sauce, oyster sauce, and sugar. Bring to a boil over high heat, then reduce to low heat and simmer for about 30 minutes (check occasionally to prevent sticking). Cook until the mushrooms reach your desired softness and texture. If the mushrooms are too large, you can cut them into smaller pieces for faster cooking.
Before serving, sprinkle in chopped green onions and check if the seasoning is sufficient. If not, add a little salt.
