Yaki Shiitake (Japanese-Style Pan-Grilled Shiitake Mushrooms)

Let's savor the umami of shiitake mushrooms. Yaki Shiitake is a simple yet delightful dish that allows you to fully enjoy their rich flavor and aroma. With just one simple tip, you can make them perfectly juicy and tender.

Yaki Shiitake is a simple Japanese dish made with fresh shiitake mushrooms that are grilled or sautéed, then drizzled with a small amount of soy sauce or ponzu sauce (a citrus-seasoned soy sauce). "Yaki" means to grill or sauté, and "Shiitake" refers to shiitake mushrooms. This recipe also includes a brief pan-steaming step to make the mushrooms juicy and tender.

Shiitake mushrooms are rich in umami components such as glutamic acid and guanylic acid, and in Japan, this dish is considered a delightful way to fully appreciate their concentrated umami flavor. It is quick and easy to make, so feel free to give it a try.

Yaki shiitake is a simple dish that allows you to enjoy the natural flavor of the mushrooms. For this reason, it is best to choose the highest-quality mushrooms you can find.

You can judge their quality based on these two factors:

• The gills (the underside of the cap) should be ivory-colored.
• The stems should be thick.

That's it. It is really not difficult at all. Just keep in mind that if the gills have turned brown, it might be a sign that the shiitake mushrooms are no longer fresh and should be avoided.

This dish can be made simply by grilling or sautéing shiitake mushrooms. However, to fully bring out their umami flavor, I recommend adding one extra step: steaming. This is because just grilling or sautéing can cause the moisture in the mushrooms to evaporate, leaving them dry.

On a personal note, there was a time when I struggled to get this dish right using a toaster oven. What solved the problem was steaming. That said, it is not full-on steaming, but just a brief pan-steam with a lid after sautéing, which helps the mushrooms retain their moisture, so it doesn't require any complicated steps.

With just this small extra step, the shiitake turn out surprisingly juicy and tender. So, when you make this dish, I highly recommend using a frying pan with a lid.

Once you have finished cooking the shiitake mushrooms, drizzle a small amount of seasoning over them and enjoy your yaki shiitake. It is common to use just soy sauce or ponzu sauce as the seasoning, but you can also add freshly squeezed citrus juice, such as sudachi, kabosu, or lemon. Sprinkling shaved bonito flakes (katsuobushi) on top gives the dish a more traditional Japanese flavor.

Additionally, adding butter, Japanese mayonnaise, or cheese can give the dish a modern twist. The combination of the vitamin D in shiitake mushrooms and the calcium in these ingredients works well, helping your body absorb the nutrients more effectively when consumed together. Experimenting with these options based on your preferences can also be fun.

Ingredients

---

---

Instructions

🕒 Total: 15 mins mins

Step 1
Pat the shiitake mushrooms dry with a paper towel to remove any debris, then trim the stems. Sprinkle salt on the gill side (the underside of the cap) and let them sit for about 5 minutes.

---

Step 2
Heat oil in a pan. Sauté the shiitake mushrooms, gill side down, over medium heat for 3 minutes.

---

Step 3
Flip the mushrooms, cover the pan, and cook for another 3 minutes.

---

Step 4
Turn off the heat and transfer the mushrooms to a plate, being careful not to spill their juices. Drizzle a few drops of soy sauce or ponzu sauce over each mushroom.

---

To store

You can store it in the refrigerator for up to 4 days.

• Do not rinse the shiitake mushrooms. Rinsing them will wash away their flavor and make the dish watery.
• When cooking shiitake mushrooms, start by placing them gill-side down, then flip them so the caps are facing down. Cooking them cap-side down afterward helps retain the flavorful moisture on the gill side. Do not discard the shiitake juices, as they are packed with concentrated umami-enjoy them along with the mushrooms.
• Do not overcook the shiitake mushrooms. Overcooking will result in a dry texture. Shiitake mushrooms rarely brown, so it can be difficult to judge doneness by appearance alone. For this reason, I recommend keeping an eye on the cooking time.