Grilled Shiitake Mushrooms and Chrysanthemum
Enjoy the aroma and flavor of grilled shiitake mushrooms.
15min
20kcal
276mg
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
- ※This recipe uses our 4X concentrate product. Please check the label for the concentration ratio. If you are using our 3X concentrate product, please adjust the amount of cooking liquid or water accordingly.
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.
-
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.
-
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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