Equipment
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 28 kcal
- Protein
- 2 g
- Carbohydrates
- 5 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 633 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 207 mg
- Calcium
- 7 mg
- Iron
- 0.4 mg
- Magnesium
- 19 mg
- Phosphorus
- 71 mg
- Zinc
- 0.6 mg
- Vitamin A
- 6 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.12 mg
- Niacin
- 2.0 mg
- Folate
- 10 mcg
- Water
- 59 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the grill to 200°C/400°F (medium-high heat).
Wipe the shiitake mushrooms with a damp cloth to remove any debris.
Place the mushrooms on the grill with the stem side facing down and cook for 3 minutes.
Flip the mushrooms and grill the other side for 3 minutes until tender.
Mix the soy sauce, lemon juice, mirin, chopped scallions, and chili mixture in a small bowl.
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.
Troubleshooting
Mushrooms are soggy or rubbery
Cause: Mushrooms were washed with water or the grill was not hot enough
Fix: Increase heat to high for the final minute of cooking to attempt to sear off excess moisture.
Prevention: Clean mushrooms only with a damp cloth and ensure the grill is fully preheated to 200°C/400°F before cooking.
Cultural Context
Shiitake mushrooms are a staple in East Asian cuisine, particularly in Japan, where they are prized for their rich, umami flavor and meaty texture. They are often used in stir-fries, soups, and as a grilled delicacy, showcasing their natural deliciousness with simple preparations.
