Kinoko Usuzukuri Recipe

Clean and slice mushrooms

Wipe mushrooms with a damp paper towel to remove grit. Trim tough stems (reserve trimmed shiitake stems for stock if desired). Very thinly slice mushrooms on a mandoline or with a sharp knife — aim for translucent slices about 1–2 mm thick.

Season and rest

Arrange slices in a single overlapping layer on chilled plates. Lightly sprinkle 1 tsp fine sea salt evenly over the mushrooms, drizzle 2 tbs neutral oil in a thin stream, and grind 1 tsp black pepper over the top. Let sit at room temperature for 5–8 minutes to allow flavors to mingle and mushrooms to release a little moisture.

Peel the shallot and slice as thinly as possible (use a mandoline or a very sharp knife) into rings or half moons. Immediately place the slices into the bowl with 1 cup cold water, add 4 ice cubes and 1 tsp rice vinegar if using. Soak for 5 minutes to mellow the sharpness and keep the shallot crisp. Drain well and pat dry with paper towel before plating.

Whisk together 3 tbs shirozu (or white rice vinegar), 1 tbs mirin, 1 tsp light soy sauce, 2 tbs dashi (or water), 1 tsp sugar and 1/4 tsp fine salt in a small bowl until sugar dissolves. Taste and adjust: the dressing should be bright, balanced—slightly sweet, mildly salty and acidic. Chill briefly if desired.

If you prefer a smoother emulsion, whisk vigorously while slowly adding the dressing to 1–2 tbs neutral oil (optional) to round flavor; otherwise the clear shirozu-style dressing can be used as is.

Lightly spoon or evenly drizzle the shirozu dressing over the mushroom slices — about 1 tbs per serving (adjust to taste) so the mushrooms are glazed but not swimming. Use the back of a spoon to distribute evenly.

Scatter the drained shallot slices over the mushrooms in a thin layer. Sprinkle 2 tbs finely chopped chives or mitsuba and 1 tsp toasted sesame seeds across each plate. Add 1/2 tsp yuzu or lemon zest for brightness and place 1–2 thin shiso leaves optionally for aroma.

Let the plated dish rest 2–3 minutes so flavors marry, then serve immediately as a chilled appetizer. Leftovers: store dressing separately and keep mushrooms refrigerated, best consumed within 24 hours.