Grilled Shiitake Mushroom Salad on Mizuna with Ponzu Style Dressing (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
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 |
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.
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