Mushroom toban Yaki

By Ellan

Ingredients

• 2 shiitake mushroom
• 1-1/8 oz. Eringi mushroom
• 1 oz. Shimeji mushroom
• 1 oz. Enoki mushroom
• 1 oz. Maitake mushroom
• 1 oz. Beefstake mushroom
• 1 oz. Oyster mushroom
• grape seed oil
• 2 tab. clarified butter
• 2 tab. sake
• 1 tab. lite soy sauce
• 1 tab. freshly squeezed Yuzu juice

Preparation

Step 1

Remove the base part of the shiitake mushroom stems.
Cut all mushrooms to bite size.

Flash broil (grill) al the mushroom, dry under avery hot broiler (grill).

Hat a toban (hot plate) throughly over a high heat. Pour some grapeeseed oil into the toban. Add the butter. Followed by the mushroom immediately. Mix the sake, soy sauce and the yuzu juice and turn off the heat.

Serve covered with the tabon lid. Removing only when to serve.