Reconstitute the dried shiitake mushrooms and daikon radish. Combine the * ingredients.
Mince the onion, garlic, and ginger. Wring out the excess moisture from the re-hydrated daikon radish and shiitake mushrooms, then mince.
Heat the sesame and olive oil in a frying pan and saute the onion, garlic, and ginger until fragrant.
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.
Story Behind this Recipe
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.