Mushroom Toban Yaki Recipe
Mushrooms are such good meat substitutes, and this dish is just full of them, all with different textures and flavors.
Servings 2 people
Cost $20
Ingredients
- 2 shiitake mushrooms
- 1⅛ oz eryngiimushrooms
- 1 oz shimeji mushrooms
- 1 oz maitake mushrooms
- 1 oz beefsteak mushrooms
- 1 oz oyster mushrooms
- 1 tsp Grapeseed oil
- 1 tbsp clarified butter
- 1 tbsp sake
- 1 tbsp light soy sauce
- 1 tbsp yuzu juice freshly squeezed Japanese citrus fruit juice
Instructions
- Remove the base part of the shiitake mushroom stems. Cut decorative slashes across the tops of the caps.
- Cut the mushrooms into bite-sized pieces and split the clumps of smaller mushrooms.
- Grill all the mushrooms dry under a very hot broiler.
- Heat a toban hot plate over high heat. Pour grapeseed oil into the toban, then add clarified butter, followed by the mushrooms.
- Immediately mix the sake, soy sauce, and yuzu juice, and turn off the heat.
- Serve covered with the toban lid. Remove when you're ready to eat.
