Grilled Shiitake Mushroom Salad on Mizuna with Ponzu Style Dressing

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  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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

  1. Dressing:
  2. 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.
  3. Salad:
  4. 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.
  5. 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.