Grilled shiitake recipe with grated daikon

Name: Recette shiitake grillés au daikon râpé
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 shiitake moyens (100 g); 1/4 de cuil. à café de fleur de sel; 4 cuil. à soupe de daikon finement râpé; 2 feuilles moyennes de shiso vert finement ciselées; 2 cuil. à café de dashi au kombu; 1 cuil. à café d'usukuchi shoyu; 1 cuil. à café de hon mirin

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Portion

Preparation time

30 minutes

"In the 1960s and 1970s, stuffed grilled mushrooms were a popular appetizer in the USA. This all-Japanese version is dairy-free; instead, grated daikon and chopped stems replace breadcrumbs, making them particularly juicy. To grate daikon properly, use a Japanese grater, oroshiki or oroshigane. "

Author:

Nancy Singleton Hachisu

Image of Grilled shiitake recipe with grated daikon

Ingredients

4 medium-sized shiitakes (100 g)
1/4 tsp. fleur de sel
4 tbsp. finely grated daikon
2 medium green shiso leaves, finely chopped
2 tsp. kombu dashi
1 tsp. usukuchi shoyu
1 tsp. hon mirin

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Instructions

Brush the shiitake and clean with a damp cloth.
Remove feet and chop finely.
Sprinkle the mushroom strips with salt.
Heat a medium skillet over medium heat, then add the shiitake caps (strips downwards) and chopped shiitake feet.
Grill the hats for about 3 minutes, stirring the feet, until their heady fragrance rises from the bottom of the pan.
Place the shiitake caps on a plate, strips side down, then pour the chopped feet into a bowl.
Leave to cool.
Add the grated daikon and shiso to the bowl containing the chopped stems, then mix. Spoon the mixture into the mushroom caps. Arrange in a ceramic serving dish.
Pour the dashi into a bowl. Add usukushi shoyu and mirin, then mix.
Pour over the shiitake mushrooms.
Serve immediately as a bite to eat before dinner.

Recipe notes

This recipe is taken from Nancy Singleton's book Hachisu: "Japon: Le livre de la cuisine végétarienne" (p. 224).

Vegan kombu dashi broth 5 sachets ⋅ Kayanoya ⋅ 30g

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