Grilled Shiitake Mushrooms with Ponzu Dressing

Name: Grilled Shiitake Mushrooms with Ponzu Dressing (Yaki Shiitake Ponzu-zoe)
Cuisine: Japanese
Ingredients: 16 large fresh shiitake mushrooms, preferably donko; 16 large fresh shiitake mushrooms, preferably donko; About 3 tablespoons sake (rice wine); About 3 tablespoons sake (rice wine); ⅓ to ½ cup grated daikon; ½ cup ponzu dressing; 1 yuzu citron or lemon rind, julienned; 1 yuzu citron or lemon rind, julienned

Yaki Shiitake Ponzu-zoe

Preparation info

Yields
4
servings as a side dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

When I find fresh large, plump donko shiitake mushrooms in the market, I simply broil them with a little sake (rice wine) and serve them with grated daikon and ponzu dressing. This is the simplest and the most appealing way to enjoy the true flavor of fresh shiitake mushrooms.

Ingredients

16 large fresh shiitake mushrooms, preferably donko
About 3 tablespoons sake (rice wine

Asia
Japan
Side dish
Fish course
Pescatarian

Method

Clean the mushrooms with a moist cotton cloth. Cut away and discard the stems.

Heat a broiler or grill. Place the mushroom caps on a broiler pan or grill rack, gill side down if you’re using a broiler or gill side up if you’re using a grill. Place the pan or rack close to the heat.

Cook the mushrooms until the tops of the caps are dry. Turn over the mushrooms, and cook them unti