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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