Grilled Shiitake With Ponzu Food

GRILLED SHIITAKE MUSHROOM SALAD ON MIZUNA WITH PONZU STYLE DRESSING

Grilled Shiitake Mushroom Salad on Mizuna with Ponzu Style Dressing image

Provided by Bobby Flay

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons yuzu juice (or a combination of fresh orange juice, grapefruit juice, and lime juice)
1 teaspoon finely chopped grapefruit zest
1 teaspoon finely chopped orange zest
1 teaspoon finely chopped lime zest
3 tablespoons unseasoned rice vinegar
2 tablespoons mirin
1/4 cup soy sauce
Pinch sugar
12 shiitake mushrooms, cleaned and stems removed
Peanut oil
Salt and freshly ground black pepper
4 cups mizuna leaves

Steps:

Dressing:
Combine all ingredients in a small saucepan and bring to a boil over high heat. Remove from heat, let cool to room temperature, then refrigerate for at least 30 minutes.
Salad:
Heat grill to high. Brush mushrooms with oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until just cooked through. Remove from heat and tear into rough pieces.
Place mizuna in a large bowl and toss with a few tablespoons of dressing. Season with pepper, to taste. Add mushrooms to bowl, toss, and drizzle with more of the dressing.

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