Grilled Mushrooms with Spicy Teriyaki Sauce and Cucumber Salad
Ingredients
- 300g King Oyster mushrooms (or sub with Bella)
Spicy teriyaki sauce
- 1 teaspoon minced ginger
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 1/2 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
- 1/2 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
Place the miso ginger dressing ingredients (except sesame seeds) in a bowl, whisk until combined. Stir in sesame seeds and set aside.
For the cucumber salad: Massage 1 cup of sliced cucumbers with 1/8 teaspoon of salt. Let it sit for 15 minutes. Squeeze the cucumbers to remove moisture and season with 1 tablespoon mirin.
Clean the mushrooms and pat dry using paper towels. Cut mushrooms into chunks. Thread about 3 mushroom pieces onto each skewer and brush each side with oil. Grill over low-medium heat. While grilling, brush the mushrooms with the spicy teriyaki sauce and continue grilling until fully cooked through.
Serve with the cucumber salad and a fresh veggie salad dressed with the miso ginger dressing. Optionally, add Japanese Shichimi Togarashi for extra spice.
