Grilled Shiitake Mushroom Salad on Mizuna with Ponzu Style Dressing
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 92
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 895
- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 20 min
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.