Equipment
Grill
or Grill pan or cast iron skillet
Damp cloth
or Paper towel
Small bowl
or Ramekin
Ingredients
4 servings
Main
- 12 shiitake mushrooms
- 45 ml soy sauce
- 45 ml lemon juice
- 10 ml mirin
- 3 g scallions, finely chopped
- japanese powdered chili mixture, to taste
Nutrition (per serving)
30
Calories
2g
Protein
5g
Carbs
0g
Fat
1g
Fiber
2g
Sugar
786mg
Sodium
Method
01
Preheat the grill to 200°C/400°F (medium-high heat).
02
Wipe the shiitake mushrooms with a damp cloth to remove any debris.
03
Place the mushrooms on the grill with the stem side facing down and cook for 3 minutes.
3m
04
Flip the mushrooms and grill the other side for 3 minutes until tender.
3mLook for: Mushrooms should appear slightly shrunken and brownedFeel: Mushrooms should feel soft and pliable
05
Mix the soy sauce, lemon juice, mirin, chopped scallions, and chili mixture in a small bowl.
06
Serve the mushrooms immediately with the sauce on the side for dipping.
Chef's Notes
- For the best flavor and texture, select firm shiitake mushrooms with smooth, unblemished caps. Avoid any that appear dry or cracked.
- Don't wash shiitake mushrooms under running water, as they can absorb too much moisture. A quick wipe with a damp paper towel is sufficient to remove dirt.
- Grilling the mushrooms stem-side down first helps to create a nice sear and render some of their natural moisture, concentrating their flavor.
- Adjust the amount of chili mixture to your personal preference for spice. Shichimi togarashi offers a complex heat with notes of citrus and seaweed.
- The dipping sauce can be made ahead of time and refrigerated. Whisk again before serving to recombine any separated ingredients.
Storage
Refrigerator: 3 days — Store mushrooms and dipping sauce in separate airtight containers.
Reheating: Briefly warm mushrooms in a pan over medium heat; serve sauce cold or at room temperature.
