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Shimeji Yuzu Yaki

Shimeji Yuzu Yaki

Sweet, subtle, and guaranteed to succeed, these Japanese treasures will soon become one of your go-to grilling dishes.


  • 450g fresh shimeji mushrooms, cleaned and divided
  • Salt
  • 2 Tbsp clarified butter (ghee)
  • ½ tsp dried Yuzu peel, ground
  • ½ tsp Sansho pepper, ground
  • 1 Tbsp shoyu (light soy sauce)


  1. 1

    In a bowl, season the mushrooms with the salt. Place them on a piece of aluminum foil.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Place the packets on a plate and pierce with a knife at the moment of serving. Season with the shoyu.