Grilled Mushrooms with Spicy Teriyaki Sauce and Cucumber Salad
Ingredients
- 300g King Oyster mushrooms (or substitute with Bella mushrooms)
Spicy teriyaki sauce
- 1 teaspoon minced ginger
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1.5 tablespoons organic brown sugar or maple syrup
- 1 tablespoon chili oil with sediment
Miso ginger dressing
- 1 teaspoon grated ginger
- 1 tablespoon red miso
- 1 tablespoon maple syrup
- 0.5 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
Cucumber salad
- 1 cup sliced cucumbers
- 1/8 teaspoon salt
- 1 tablespoon mirin
Preparation
Massage 1 cup of sliced cucumbers with 1/8 teaspoon of salt and let sit for 15 minutes. Squeeze to remove moisture and season with 1 tablespoon mirin.
Mix the spicy teriyaki sauce ingredients together and set aside.
Place miso ginger dressing ingredients (except sesame seeds) in a bowl, whisk until combined, then stir in sesame seeds and set aside.
Clean mushrooms, pat dry with paper towels, cut into chunks, thread onto skewers, and brush each side with oil.
Grill the mushrooms over low to medium heat, brushing with teriyaki sauce while grilling until fully cooked through.
Serve with the cucumber salad and a fresh vegetable salad dressed with the miso ginger dressing, optionally adding Japanese Shichimi Togarashi for extra spice.
