Grilled shiitake recipe with grated daikon

"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

Prep Time

30 minutes

Servings

4

Category

Savoury, Vegetarian, Starter

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

Directions

1. Brush the shiitake and clean with a damp cloth.
2. Remove feet and chop finely.
3. Sprinkle the mushroom strips with salt.
4. Heat a medium skillet over medium heat, then add the shiitake caps (strips downwards) and chopped shiitake feet.
5. Grill the hats for about 3 minutes, stirring the feet, until their heady fragrance rises from the bottom of the pan.
6. Place the shiitake caps on a plate, strips side down, then pour the chopped feet into a bowl.
7. Leave to cool.
8. 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.
9. Pour the dashi into a bowl. Add usukushi shoyu and mirin, then mix.
10. Pour over the shiitake mushrooms.
11. Serve immediately as a bite to eat before dinner.