Tuesday, August 12, 2008

Shiitake with Ponzu Sauce

Apart from appearing in the odd bowl of miso soup, Shiitake seem to one of those underused ingredients.

shiitake© by Haalo

There is absolutely no reason why they should be forsaken for the likes of a swiss brown or a shimeji

shiitake© by Haalo

So to redress the imbalance, I've decided to feature them in a quick and easy recipe that shows them off at their best. With an eye towards Japan this recipe combines Shiitake with Ponzu Sauce. Ponzu is a citrus based sauce that is made from Japanese fruits such as Yuzu and Sudachi and it is combined with soy to give you Ponzu Sauce. You can make it yourself but an easier solution is to find a Japanese store and purchase ready made Ponzu sauce, which is exactly what I have done here.

In this dish, I have removed the Shiitake stems as they can be tough but don't thrown them away - stick them in the freezer and use them to boost the flavour of stocks and soups.

shiitake with ponzu© by Haalo

Shiitake with Ponzu Sauce

Shiitake, stems removed, cut in half or quarters, depending on size
freshly ground salt
Ponzu sauce

This dish is best made in a wok as you get that all around heat.

Heat a little oil in a wok over a high heat until hot and add the shiitake. Stir constantly to ensure even browning.

When golden and the mushrooms are just starting to wilt, grind over with a little salt and toss again.

Drizzle in the ponzu a little at a time - as there is some sugar in the sauce caramelisation will occur. Keep drizzling and stirring until they are well coated with the sauce.

Tip out onto a bowl and serve at once.

shiitake with ponzu©

These are delicious to eat just as they are or serve them as a side - it takes a bit of willpower not to eat them straight from the pan.


  1. This looks delicious. Savory and flavorful.

  2. Lovely pictures. This dish looks so yummy. My kids hate mushrooms so I don't eat them as often as I wish I did. Thanks for the vicarious mushroom fix!

  3. I'm hungry! I'm hungry! *whining*


  4. Wow, this is my kind of recipe! Simple but delicious.

  5. I love how you showcase the shiitaakes. Lovely.

  6. gorgeous photographs

    i'm glad that shiitake is easily available and widely used in hong kong :)

  7. This is easily my favorite mushroom, fried or fresh. Such a nice and simple recipe.

  8. I love mushrooms in any shape or form! Gorgeous :)

  9. Thanks VB!

    Thanks Alexa - hopefully they'll soon discover that mushrooms aren't all bad

    I'll put the wok back on Paz!

    Thanks Kalyn - hard to go wrong with such good ingredients.

    Thanks JS!

    Thanks Rita - you are very lucky.

    Thanks Jude - they are a great mushroom.

    Thanks Holler!

  10. Hello Hallo!

    This dish looks divine. Simple yet so beautiful.
    Please, do you have a favorite ponzu brand?

  11. These are certainly addictive. I'm just so glad that they are good for you (just ignore the sugar in the ponzu!) ;-)

    This reminds me of a mushroom shop in a mall back in Singapore where they sold all types of fresh "live" mushrooms (with soil intact) and mushroom products. One of the products I really liked were deep fried straw mushrooms...not very healthy but oh so yummy!

  12. Thanks Warda - the brand I use is made by Shimaya but as the label is all in japanese that's about all I can tell you at the moment. I will take a photo of the bottle if I can't find it online.

    Thanks Nora - what a wonderful shop and the deep fried mushrooms sound so good!

  13. - Thank you for your help, my dear Haalo!


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