Grilled Shiitake Mushrooms and Chrysanthemum
Enjoy the aroma and flavor of grilled shiitake mushrooms.
15 minutes+
30kcal
0.7g
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Cut the stem from the shiitake, grill and slice into thin strips.
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Quickly boil the chrysanthemum, rinse and wring dry. Cut into 3 cm (1/2 in.) pieces.
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Cut the yuzu skin into thin strips.
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Mix a 1/4 cup water and yuzu in a small pot. Let boil for a short while then set aside to cool.
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Mix (1),(2)and (4), arrange in a bowl, garnish with (3).
Cooking Basics
Shiitake mushrooms - removing the hard base
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
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