Recipe: Grilled mushroom wafu salad
Shiitake, maitake, shimeji. The perfect ingredients for an autumn-inspired salad
In Japan, mushrooms are considered the flavor of autumn. This easy to prepare salad is seasoned with salt and citrus to emphasize their complex flavor.
Here I used three types of mushrooms common in Japan – shiitake, maitake and shimeji. If you are struggling in your search for maitake or shimeji, experiment with other varieties. Portobello mushrooms, for example, aren’t common in Japan, but should work equally well in this recipe.
Ingredients (serves 2)
100 g of shiitake mushrooms
100 g of maitake mushrooms
100 g of shimeji mushrooms
1 sheet of deep fried tofu pouch
1-2 of citrus juice (kabosu or sudachi are ideal, but you can use limes, lemons, etc.)
1 pinch of salt
Clean the mushrooms with a brush. Next, cut away the stems of the shiitake mushrooms.
Cut away the roots of maitake and the shimeji. Divide them into a little bunches for grilling.
Next, grill the deep fried tofu pouch in a toaster or on a grill until it becomes brown and crispy on the outside, then slice into strips 4 – 5 centimeters in length and 1 centimeter wide.
Now grill the mushrooms for 3 – 4 minutes on a medium to high heat. Once cooked, slice the shiitake into bite-sized pieces and roughly mix the mushrooms with the deep fried tofu pouches.
Plate the mushrooms and season with a pinch of salt. Serve with a slice or two of a citrus fruit such as kabosu.