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1
In a medium saucepan, bring 2 quarts of water to a boil and season with salt. Add frozen, shellled edamame, and cook for 1-2 minutes. You want to blanch but not fully cook the edamame, since they will be finished on the grill. Take pan off the heat, drain the edamame in a colander, and rinse with cold water to stop the cooking process. Dry the edamame well in several changes of paper towels to aid the charring process on the grill.
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2
Toss the mushrooms and edamame with a few teaspoons of vegetable oil until they're evenly coated.
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3
Prepare dressing by whisking together rice vinegar, sesame oil, soy sauce, ginger, and chile.
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4
Prepare charcoal grill or gas grill over moderate heat. Place mesh or perforated grill tray or pan directly on grill grates.
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5
Working in batches if necessary, grill the shiitakes until they're tender and starting to char in a few spots, about 5 minutes, flipping a few times. Remove from the tray, then repeat with the edamame, which should only take a few minutes to fully cook and get charred. Remove from grill. Chop your shiitakes a bit if they're large.
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6
Toss the shiitakes and edamame with the dressing, adding a bit at a time since you may not need/want the full amount. Toss until evenly coated, then stir in scallions and orange zest. Sprinkle with sesame salt, then drizzle to taste with sesame oil. Serve warm or at room temperature.
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7
To make gomashio: Grind together 1/4 cup toasted sesame seeds and 1 teaspoon sea salt in a mini food processor, mortar and pestle, or spice grinder. You're aiming for a light grind, not a powder or paste. White sesame seeds are traditional, but black sesame seeds can also be used.
