Ingredients:

2 cm
500 g
6
1/4 cup
1/4 cup
2 tbsp

ginger, peeled
button mushrooms
spring onions, outside layer removed
Japanese rice wine vinegar
Japanese soy sauce
mirin

Method:

1. Cut the ginger into very thin slices, cover with iced water to just moisten; set aside.

2. Wipe mushrooms with damp paper towels; trim stalks. Slice spring onions finely, including most of the green tops. Combine mushrooms and onions in a bowl.

3. Combine vinegar, soy sauce, mirin and salt to taste. Pour over mushroom mixture; toss to coat. Set aside 15 minutes. Remove mushrooms and onions with a slotted spoon, draining excess liquid. Arrange on a platter; scatter with ginger slices.

Serves 4