Hearty Daikon Broth with Crispy Shiitake Wontons and Sweet Potatoes in Scallion Dressing

Info

• Prep time: 1 hour
• Cooking: 1 hour 40 minutes
• Total time: 2 hours 40 minutes
• Yield: 4

Ingredients

Daikon Broth

• 3/4 pound daikon, peeled and roughly chopped
• 1/2 pound shiitake mushrooms, stems and caps separated (caps set aside for shiitake cigars)
• 1 tablespoon whole black peppercorns
• 3 bay leaves
• 2 celery stalks, roughly chopped
• 1 large carrot, roughly chopped
• 1 bunch fresh cilantro stems (leaves kept for sweet potatoes)
• 1 package enoki mushrooms (about 6 ounces), bottoms removed (tops kept for garnishing daikon soup)
• 1 large white onion, roughly chopped
• 1 red bell pepper, seeds removed and roughly chopped
• 1/2 bunch green onions, halved
• Salt

Steamed Sweet Potatoes with Green Onion Vinaigrette

• 2 sweet potatoes, quartered and scored
• 1/4 cup vegetable oil
• 3 garlic cloves, chopped
• 3 tablespoons seasoned rice wine vinegar
• 1 tablespoon fish sauce
• 1/4 teaspoon chili paste in oil
• 1/2 bunch green onions, chopped
• Reserved fresh cilantro leaves

Shiitake Cigars

• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 3 garlic cloves, diced
• 2 shallots, diced
• Reserved shiitake mushroom caps
• Salt and freshly ground black pepper
• 1 tablespoon thyme leaves
• 20 wonton wrappers
• 1 egg, beaten

Daikon Soup

• 1/4 cup soy sauce
• 3 tablespoons seasoned rice wine vinegar
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 1/2 daikon, peeled and diced
• Reserved enoki mushrooms
• 1/2 bunch green onions, thinly sliced
• Chili oil, to taste

Instructions

1. Make the daikon broth: In a large pot, combine the daikon, shiitake stems, peppercorns, bay leaves, celery, carrots, cilantro stems, enoki bottoms, onions, red peppers, green onions, and 12 cups cold water. Bring to a boil, then lower the heat and simmer for about 1 hour. Strain the liquid into a clean pot, season with salt, and keep hot.
2. Steam the sweet potatoes: Fill a large pot halfway with water and set a bamboo steamer on top. Bring the water to a boil, then reduce to a simmer and steam the sweet potatoes until tender, about 20 minutes.
3. Prepare the green onion vinaigrette: Heat the oil in a small sauté pan. Add the garlic and fry lightly until golden brown, about 5 minutes. Stir in the rice wine vinegar, fish sauce, chili paste, and green onions. Add the cilantro and toss. Spoon the vinaigrette over the steamed sweet potatoes just before serving.
4. Make the shiitake filling: In a sauté pan over medium-high heat, melt the butter with the vegetable oil. Add the garlic and shallots and sauté until tender and translucent, about 5 minutes. Add the shiitake caps, season with salt and pepper, and sauté until golden brown, about 5 minutes. Stir in the thyme and 1/4 cup daikon broth. Let the liquid evaporate, then remove from the heat and transfer to a dish to cool.
5. Assemble and cook the shiitake cigars: In a wide-mouth sauté pan, combine 4 cups water and the soy sauce; bring to a boil, then reduce to a simmer. Lay a wonton wrapper on a clean, dry surface and brush with egg wash. Spoon about 1 teaspoon of the mushroom mixture along the bottom edge of the wrapper. Roll the wonton tightly, keeping the filling centered and sealing the edges. Press down on the edges and trim any excess dough. Repeat with the remaining ingredients. Place the shiitake cigars in the water-soy mixture and cook until the wontons are done, about 5 minutes. Remove the cigars and set aside for the daikon soup.
6. Finish the daikon soup: Season the remaining daikon broth with the soy sauce, seasoned rice wine vinegar, fish sauce, and honey.
7. Serve: Place 5 shiitake cigars in the bottom of each of 4 soup bowls. Ladle the daikon broth over them. Garnish with diced daikon, the reserved enoki mushrooms, and chopped green onion. Drizzle chili oil on top. Serve alongside the steamed sweet potatoes with green onion vinaigrette.