Jun 09 2026
Restaurants›Noka›Mushroom Recipe

Mushroom Recipe

Inspired by Noka
Time45m
Serves2

grilled local mushrooms, herbs, yamagobo, yuzu white miso, rice paper

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Ingredients

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Mushrooms

Herbs and Garnish

Yamagobo

Yuzu White Miso Sauce

Rice Paper

Method

Mushrooms Preparation

  1. 1

    Marinate the Mushrooms

    In a bowl, combine the local mushrooms, olive oil, salt, and black pepper. Toss well to coat the mushrooms evenly.

  2. 2

    Grill the Mushrooms

    Preheat the grill to medium-high heat. Place the marinated mushrooms on the grill and cook for 5-7 minutes on each side until they are tender and have nice grill marks. Remove from grill and set aside.

Yamagobo Preparation

  1. 3

    Prepare Yamagobo

    In a bowl, combine the julienned yamagobo, soy sauce, and rice vinegar. Mix well and let it marinate for about 10 minutes.

Yuzu White Miso Sauce Preparation

  1. 4

    Make the Yuzu White Miso Sauce

    In a small bowl, whisk together the white miso paste, yuzu juice, water, and honey until smooth. Adjust the consistency with more water if needed.

Assembly

  1. 5

    Prepare Rice Paper

    Soak the rice paper wrappers in warm water for about 10-15 seconds or until they are soft and pliable. Lay them on a clean surface.

  2. 6

    Assemble the Dish

    Place a few grilled mushrooms and some marinated yamagobo in the center of each rice paper wrapper. Sprinkle with chopped parsley and chives. Fold the sides of the wrapper over the filling and roll tightly to create a spring roll.

  3. 7

    Serve

    Serve the spring rolls with the yuzu white miso sauce drizzled on top or on the side for dipping.

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