Sweet, subtle, and guaranteed to succeed, these Japanese treasures will soon become one of your go-to grilling dishes.
In a bowl, season the mushrooms with the salt. Place them on a piece of aluminum foil.
Add the butter, yuzu, and sansho. Seal the seasoned mushrooms in the aluminium foil, ensuring there is enough room for the heat to circulate inside.
Place the packet on an electric stove burner on very low heat and let it cook slowly for 10-15 minutes. The packet should swell.
Place the packets on a plate and pierce with a knife at the moment of serving. Season with the shoyu.