Grilled Shiitake Mushroom Salad on Mizuna with Ponz

Name: Grilled Shiitake Mushroom Salad on Mizuna with Ponzu Style Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons yuzu juice (or a combination of fresh orange juice, grapefruit juice, and lime juice); 1 teaspoon finely chopped grapefruit zest; 1 teaspoon finely chopped orange zest; 1 teaspoon finely chopped lime zest; 3 tablespoons unseasoned rice vinegar; 2 tablespoons mirin; 1/4 cup soy sauce; Pinch sugar; 12 shiitake mushrooms, cleaned and stems removed; Peanut oil; Salt and freshly ground black pepper; 4 cups mizuna leaves

Servings: persons

3 tablespoons yuzu juice (or a combination of fresh orange juice, grapefruit juice, and lime juice)
1 teaspoon finely chopped grapefruit zest
1 teaspoon finely chopped orange zest
1 teaspoon finely chopped lime zest
3 tablespoons unseasoned rice vinegar
2 tablespoons mirin
1/4 cup soy sauce
Pinch sugar
12 shiitake mushrooms, cleaned and stems removed
Peanut oil
Salt and freshly ground black pepper
4 cups mizuna leaves

1
Combine all ingredients in a small saucepan and bring to a boil over high heat.
2
Remove from heat, let cool to room temperature, then refrigerate for at least 30 minutes.
3
Salad:
4
Heat grill to high.
5
Brush mushrooms with oil and season with salt and pepper, to taste.
6
Grill for 3 to 4 minutes per side or until just cooked through.
7
Remove from heat and tear into rough pieces.
8
Place mizuna in a large bowl and toss with a few tablespoons of dressing.
9
Season with pepper, to taste.
10
Add mushrooms to bowl, toss, and drizzle with more of the dressing.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons yuzu juice (or a combination of fresh orange juice, grapefruit juice, and lime juice), 1 teaspoon finely chopped grapefruit zest, 1 teaspoon finely chopped orange zest, 1 teaspoon finely chopped lime zest, and more.

Yes, Grilled Shiitake Mushroom Salad on Mizuna with Ponzu Style Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Shiitake Mushroom Salad on Mizuna with Ponzu Style Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions