TheGreenTurnip Score: 8
Grilled mushrooms star in this simple 6-ingredient salad!
The sweet red and yellow peppers are delicious too, but the rich (almost meaty) mushrooms definitely win.
Admittedly I say this as someone who loves mushrooms, not just for eating but for decoration and cute accessories too. The last time I was in Japan, I got obsessed with realistic mushroom keychains dispensed from Japanese “gacha gacha” machines. The machines offer a variety of small novelty toys. You have no control over which exact toy you win. I wanted one particular design and ended up buying 12 toys in a failed attempt to win my prized mushroom.
I still ended up with some pretty cool mushroom toys. Just look at this marvelous mushroom keychain side by side with the real thing!
Fake mushroom toys aside… The mushrooms are so tasty in this salad! Grilling the mushrooms under the broiler intensifies the flavor, slightly browns the edges, and keeps them from getting mushy. The resulting mushrooms are so delicious I ate a bunch straight from the oven.
Yum! Grilled mushrooms soaking in broth…
Like the Grilled Asparagus in Tsuyu Stock, this grilled mushroom and sweet pepper salad keeps well for up to a week, and it tastes best on the 3rd or 4th day. This recipe uses a slightly less concentrated fish stock for the marinade though, so the flavor is subtle making it a good pair with strongly flavored dishes.
The recipe makes enough for a week’s worth of small portions for 1 person (about 10 small portions). If you cannot find eringi mushrooms (also called king trumpet mushrooms), feel free to substitute another kind of mushroom.
Eringi mushroom, 10-12
Red pepper and yellow sweet pepper, 2 each
Dashi Broth Powder, 1/4 teaspoon
Soy Sauce, 1 tablespoon
Sake, 1 tablespoon
- Tear the eringi mushrooms lengthwise into easy-to-eat pieces. Remove the seeds from the peppers and cut into 1/3 inch wide spears.
- To make the stock, add ¼ teaspoon of dashi powder (I use Hondashi) to 6 tablespoons of water. Taste and add more dashi if not salty enough. In the container used for storing, combine the dashi, soy sauce, vinegar, and 1 tablespoon of olive oil.
- Toss the mushrooms and peppers with additional olive oil to coat. Grill on a baking sheet under broiler set on high until the vegetables soften and begin to brown. (If there are too many to fit on a single sheet, cook the mushrooms and peppers separately in batches.) Combine the warm vegetables with the broth and gently flip to coat. Let soak for 5-6 minutes. Cover and store.
Adapted from “エリンギと２色ピーマンの焼きびたし” from “作り置きサラダ”.
Want to learn more about simple, Japanese-inspired weekly meal prep? Read “What is Make Now & Eat Later”…
Come back on Monday! New recipes posted here every week.