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Mushroom Toban Yaki

Ingredients:
2 Shitake Mushrooms
1-1/8 ounces Eringi Mushrooms
1 ounce Shimeji Mushrooms
1 ounce Enoki Mushrooms
1 ounce Maitake Mushrooms
1 ounce Beefsteak Mushrooms
1 ounce Oyster Mushrooms
Grapeseed Oil
2 tablespoons Clarified Butter
2 tablespoons Sake
1 tablespoons Light Soy Sauce
1 tablespoons Freshly Squeezed Yuzu (Japanese Citrus Fruit) Juice

  

Preparation:

  1. Remove the base part of the Shitake Mushroom stems. Cut decorative slashes across the tops of the mushroom caps. Next, cut all the mushrooms into bite-size pieces and split the clumps of smaller mushrooms.
  2. Flash-Broil (Grill) all of the mushrooms. Dry under a very hot broiler (grill).
  3. Heat a Toban (Hotplate) thoroughly over a high heat. Pour some grapeseed oil into the Toban, add the clarified butter, followed by the mushrooms immediately mix the Sake, Soy Sauce, and the Yuzu Juice, and turn off the heat.
  4. Serve covered with the Toban lit, removing only when you are ready to eat.

2 servings

Courtesy of Specialty Restaurants