Grilled shiitake mushrooms with grated daikon recipe
This Japanese-style take on classic stuffed mushrooms is bursting with colour, texture and umami flavour. Once prepped and cooked, the mushrooms are filled with a vibrant mix made from peppery daikon radish and aromatic shiso leaves (which lend a distinctive, slightly sweet tang to the recipe). A drizzle of soy dressing is all that’s needed to finish the dish off.
This is one of 250 recipes featured in Nancy Singleton Hachisu’s latest cookbook, Japan: The Vegetarian Cookbook. An award-winning food writer, Nancy is considered an authority on Japanese home cooking and is credited with making the cuisine accessible to the masses. In this book, she offers a comprehensive guide to Japanese vegetarian cooking, with an array of elegant, interesting dishes that remain brilliantly achievable for the home cook.
Things to note:
This recipe calls for konbu (sometimes called kombu) dashi, a vegetarian stock made with dried kelp. You can find konbu in most Asian supermarkets.
To make the stock at home, soak 10g (1/2 cup) of konbu in 1 litre (32 fl oz) of cold water for 3 hours, then bring it to a simmer in a pan. Allow to cool to room temperature before straining out the konbu and using the stock left behind.
For US ingredients and measurements, use the drop-down menu and select ‘Cups’.
Ingredients
- 4 medium shiitake mushrooms
- 0.2 tsp flaky sea salt
- 4 tbsp daikon radish, finely grated
- 2 medium-sized green shiso leaves, finely chopped
- 2 tsp konbu dashi
- 1 tsp light soy sauce
- 1 tsp Hon mirin
- 4 medium shiitake mushrooms
- 0.2 tsp flaky sea salt
- 4 tbsp daikon radish, finely grated
- 2 medium-sized green shiso leaves, finely chopped
- 2 tsp konbu dashi
- 1 tsp light soy sauce
- 1 tsp Hon mirin
- 4 medium shiitake mushrooms
- 0.2 tsp flaky sea salt
- 4 tbsp daikon radish, finely grated
- 2 medium-sized green shiso leaves, finely chopped
- 2 tsp konbu dashi
- 1 tsp light soy sauce
- 1 tsp Hon mirin
Details
- Cuisine: Japanese
- Recipe Type: Vegetarian
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Brush the shiitake mushrooms and wipe them clean with a damp towel. Remove the stems and chop finely. Sprinkle the gill side of the mushroom caps with salt.
- Heat a frying pan (skillet) over a medium heat and add the shiitake caps, gill side down, followed by the chopped stems. Fry the caps for around 3 minutes, while stirring the stems, until the mix starts to smell aromatic.
- Place the shiitake caps, gill side up, on a plate. Scrape the chopped stems into a small bowl and leave to cool.
- Add the grated daikon and shiso to the bowl with the cooled stems and toss together. Pile the mix onto the shiitake caps and place the shiitake on a plate.
- In a small bowl, stir the dashi, soy sauce and mirin together and drizzle the dressing over the stuffed mushrooms. Serve immediately.
Recipe adapted from Japan: The Vegetarian Cookbook by Nancy Singleton Hachisu (£39.95, Phaidon Press). Photography by Aya Brackett.
Japan: The Vegetarian Cookbook by Nancy Singleton Hachisu
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