Grilled Shiitake With Ponzu Recipes

GRILLED SHIITAKE AND TOFU BANH MI

Steps:

• Prepare a grill for medium-high heat. Put the tofu between 2 plates, and weight the top plate down with about 4 pounds (3 large cans or a large, heavy skillet) for about 20 minutes to remove excess moisture.
• Meanwhile, whisk together 1/2 cup of the vinegar, 1/2 cup water, the sugar and 1/2 teaspoon salt in a medium bowl until the sugar and salt dissolve. Add the carrots and cucumbers, toss to coat and chill until ready to serve.
• Whisk together the mayonnaise and Sriracha in a small bowl; set aside.
• Pat the tofu dry, and cut it into 8 1/2-inch-thick slices. Grate the garlic into a large bowl, and stir in the hoisin, the remaining 3 tablespoons vinegar and the oil. Add the mushroom caps, and stir to coat. Lightly oil the grill grates.
• Shaking off any excess marinade, put the mushroom caps on the grill. Grill them for about 1 minute, rotating them once to char more of the cap, then flip and cook until almost tender, 30 seconds to 1 minute more. Transfer the mushrooms to a platter, and sprinkle lightly with salt and pepper.
• Toss the tofu in the marinade, then grill, marinade-side down, for 2 minutes. Flip, and grill the second side for 2 more minutes. Transfer the tofu to the platter.
• Open the rolls, and grill, cut-side down, until just toasty, about 2 minutes.
• Smear each half of a roll with 1 heaping tablespoon of the mayonnaise mixture. Put 2 pieces of tofu on each roll, then shingle the mushrooms, overlapping slightly, on top. Top with some of the carrot-cucumber salad, drained, and a shower of cilantro leaves. Close the rolls, pressing gently. Halve them on the diagonal, and serve.

GRILLED SHIITAKE MUSHROOM SALAD ON MIZUNA WITH PONZU STYLE DRESSING

Steps:

• 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.

GRILLED SHIITAKE (OAK MUSHROOMS)

Steps:

• Preheat charcoal or gas-fired grill.
• Wipe mushrooms with damp cloth and place them, stem side down, on hot grill and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes more.
• Meanwhile, blend soy sauce, lemon juice, mirin, chopped scallions and chili mixture. Serve mushrooms immediately with sauce on side for dipping.

GRILLED SHIITAKE WITH PONZU

Steps:

• First, make the ponzu dressing. In a small saucepan, combine rice vinegar, mirin, yuzu juice, shoyu, and dashi, and bring them to a boil over medium heat. Turn off the heat, and let the mixture cool. Store ponzu dressing in the refrigerator in a covered container for up to a week.
• Clean the mushrooms with a moist cotton cloth. Cut away and discard the stems. Heat a broiler or grill.
• Place the mushroom caps on a broiler pan or grill rack, gill side down if you're using a broiler or gill side up if you're using a grill. Place the pan or rack close to the heat. Cook the mushrooms until the tops of the caps are dry. Turn over the mushrooms, and cook them until the insides become wet with the mushrooms' own juice. If you're using a grill, turn over the mushrooms again. Spoon ½ teaspoon sake into each cap. Cook the mushrooms until the sake is bubbling.
• Serve the mushrooms garnished with grated daikon and yuzu or lemon rind strips, and accompanied with ponzu dressing on the side.