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Bobby Flay

Grilled Shiitake Mushroom Salad on Mizuna with Ponzu Style Dressing

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Classic Japanese Grill

  • Cook Time

    20 min

  • Level

    Intermediate

  • Yield

    4 to 6 servings

Close

Times:

Prep
15 min
Inactive Prep
1 hr 0 min
Cook
20 min
Total:
1 hr 35 min
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Ingredients

Ponzu-Style Dressing:

  • 3 tablespoons yuzu juice (or a combination of fresh orange juice, grapefruit juice, and lime juice)
  • 1 teaspoon finely chopped grapefruit zest
  • 1 teaspoon finely chopped orange zest
  • 1 teaspoon finely chopped lime zest
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons mirin
  • 1/4 cup soy sauce
  • Pinch sugar

Salad:

  • 12 shiitake mushrooms, cleaned and stems removed
  • Peanut oil
  • Salt and freshly ground black pepper
  • 4 cups mizuna leaves

Directions

Dressing:

Combine all ingredients in a small saucepan and bring to a boil over high heat. Remove from heat, let cool to room temperature, then refrigerate for at least 30 minutes.

Salad:

Heat grill to high. Brush mushrooms with oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until just cooked through. Remove from heat and tear into rough pieces.

Place mizuna in a large bowl and toss with a few tablespoons of dressing. Season with pepper, to taste. Add mushrooms to bowl, toss, and drizzle with more of the dressing.

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