Recently Hubby and I bought a new cookbook, The Japanese Grill, by Tadashi Ono and Harris Salat.
With some of the mushrooms from our first week of produce delivery, we made Foil-Baked Mushrooms with Ponzu Butter, a recipe from the book. It was awesome, and I am not a big mushroom fan. Then we made it again with shitake mushrooms. It’s so good over rice! Here’s a picture of it, followed by the recipe.
- 1/4 cup Ponzu (recipe follows)
- 1/2 teaspoon salt
- 1/2 teaspoon shichimi togarashi (peppery Japanese spice mix)
- 16 ounces of mushrooms, your choice, can be a mix of several varieties
- 1/4 lime, cut into thin slices (lemon tastes good in this too)
- 2 tablespoons unsalted butter
Cut a 3-foot-long piece of aluminum foil; fold in half lengthwise and set aside. Mix together the ponzu, salt, and shichimi togarashi in a large bowl. Add the mushrooms and gently toss to coat.
Transfer the mixture of mushrooms the aluminum foil sheet, arranging in a mound in the center of the foil. Lay the lime slices over the mushrooms and randomly scatter chunks of butter on top. Carefully fold one end of the aluminum foil over the other and pinch the sides to close, creating a neat pouch.
Preheat a grill to medium-hot. Place the pouch on the grate and grill for 10 minutes. Carefully open the pouch slightly to peek inside and check if the mushrooms are cooked through and sizzling. This can also be cooked in the oven.
Transfer the pouch to a plate, unwrap it, and remove the lime slices. Serve the mushrooms directly from the pouch.
Combine the following:
- 3 tablespoons sake (rice wine)
- 1 tablespoon mirin (sweet cooking sake)
- 1/4 cup citrus juice (I combine lemon and lime)
- 1/4 cup rice vinegar)
- 1/4 cup water
- 1 6-inch piece kombu (dried seaweed)
- 1/4 cup (about 1/8 ounce) tightly packed dried shaved bonito flakes (can be omitted for a vegetarian dish)
Cover and put in the refrigerator for 12 hours or overnight. Strain the ponzu through a cheesecloth or fine sieve; gently squeeze to press out the liquid. The ponzu will keep in the fridge for up to 2 weeks.