Best Japanese Style Grilled Mushrooms Recipes

Grilled Shiitake With Ponzu image

Provided by Hiroko Shimbo

Time 45m

Yield Serves 4 as a side dish

Number Of Ingredients 9

3 Tbsp. komezu (rice vinegar)
2½ Tbsp. mirin
2 Tbsp. yuzu juice (or substitute lemon juice)
5 Tbsp. shoyu (soy sauce)
6 Tbsp. dashi
16 large fresh shiitake mushrooms, preferably donko
About 3 Tbsp. sake
⅓-½ cup grated daikon
1 yuzu or lemon rind, julienned (for garnish)

Steps:

First, make the ponzu dressing. In a small saucepan, combine rice vinegar, mirin, yuzu juice, shoyu, and dashi, and bring them to a boil over medium heat. Turn off the heat, and let the mixture cool. Store ponzu dressing in the refrigerator in a covered container for up to a week.
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 until the insides become wet with the mushrooms' own juice. If you're using a grill, turn over the mushrooms again. Spoon ½ teaspoon sake into each cap. Cook the mushrooms until the sake is bubbling.
Serve the mushrooms garnished with grated daikon and yuzu or lemon rind strips, and accompanied with ponzu dressing on the side.

Shiitake Japanese Style image

Provided by Food Network

Categories main-dish

Yield 4 as side dish or in salad

Number Of Ingredients 5

Steps:

Clean the mushroom caps and remove stems. In a saucepan, combine the sake, soy sauce, mirin, and sugar and bring to a boil. Reduce to a simmer and add the mushrooms. Simmer for 7 minutes. Remove mushrooms and use in a salad immediately, or cool and use later with grilled meats.