Shimeji Yuzu Yaki
Sweet, subtle, and guaranteed to succeed, these Japanese treasures will soon become one of your go-to grilling dishes.
Ingredients
- 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)
Method
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1
In a bowl, season the mushrooms with the salt. Place them on a piece of aluminum foil.
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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.
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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.
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4
Place the packets on a plate and pierce with a knife at the moment of serving. Season with the shoyu.
