Mushrooms take to the grill like no other vegetable, developing a meaty taste as their water evaporates and their flavor concentrates. Shichimi togarashi, the classic Japanese table condiment of orange peel, sesame seeds and chiles, amplifies the effect. Look for it at any Asian grocery store.
Grilled Shiitakes with Shichimi Togarashi
- 2 Tbs. tamari or Japanese soy sauce
- 2 tsp. Asian sesame oil
- 2 tsp. peeled and minced fresh ginger
- 1 tsp. rice vinegar
- 1 tsp. chile garlic paste
- 1 lb. (500 g) large shiitake mushrooms, stems removed
- 2 Tbs. shichimi togarashi
- 1 yuzu or grapefruit, cut into wedges (optional)
1. In a bowl, combine the tamari, sesame oil, ginger, vinegar and chile garlic paste and mix well. Add the shiitakes and massage the dressing into them. Let stand at room temperature while the grill heats.
2. Prepare a medium-hot fire in a grill.
3. Brush the grill grate and coat with oil. Remove the shiitakes from the dressing, reserving the dressing. Put the shiitakes, gill side down, on the grate and cook, turning once, just until nicely browned and starting to soften, 1 to 2 minutes per side. After flipping, drizzle any remaining dressing into the gill side.
4. Transfer the mushrooms to individual plates and scatter the shichimi togarashi over the top. Serve with the yuzu for squeezing, if using. Serves 4.
For this recipe and other secrets on how to make fabulous food
on the grill, check out our essential guide to cooking on fire,
Grill School, by Andrew Schloss and David Joachim.