Kinoko Usuzukuri Recipe

Clean and prepare mushrooms

Wipe mushrooms gently with a damp cloth or paper towel to remove dirt. Trim tough stems (for shiitake, trim stems and reserve for dashi if desired). For oyster and maitake, separate into manageable clusters. For king oyster, trim ends and halve or slice lengthwise. For enoki, trim root cluster and separate into small bundles.

Blanching (optional) to soften

Bring a pot of water to a gentle boil with 1 tsp fine sea salt and 1 tablespoon neutral oil (oil keeps delicate mushrooms from clumping). Briefly blanch firmer mushrooms (king oyster, shiitake, large oyster) for 20–30 seconds to slightly soften while keeping texture; delicate mushrooms (enoki, maitake) need little or no blanching—just dunk 5–10 seconds or leave raw if very fresh. Immediately transfer mushrooms to an ice bath to stop cooking, then drain thoroughly and pat dry.

Slice usuzukuri (paper-thin)

Using a very sharp knife, slice the blanched/drained firm mushroom caps and stems as thinly as possible (aim for 1 mm or thinner). For stringier varieties (maitake, oyster) pull into very thin strips by hand or slice thinly. Arrange slices flat on a tray or lightly overlap on small chilled plates to resemble sashimi carpaccio. If using cucumber, place a thin layer of julienned or very thinly sliced cucumber as a bed first.

Season lightly

Sprinkle a small pinch (about 1/8 tsp) of fine sea salt evenly over the arranged mushrooms to enhance flavor. Allow to rest 3–5 minutes so salt draws out a little moisture and melds flavors.

Combine the shirozu ingredients: In a small bowl or jar, whisk together 60 ml rice vinegar, 15 ml mirin, 15 ml light soy sauce, 30 ml cold dashi (or water), 5 g sugar, and 1/2 tsp fine sea salt until sugar and salt dissolve. Taste and adjust acidity/salt—shirozu should be bright but gentle. If desired, whisk in 1 tsp neutral oil to give a slight gloss and round the flavor.

Chill: Refrigerate the dressing for at least 10 minutes to let flavors marry; bring back to near-chilled temperature before using on the mushrooms.

Dress the mushrooms: Spoon or lightly drizzle the shirozu over the arranged mushroom slices just before serving — about 1–2 tablespoons per small plate or 3–4 tablespoons for a shared plate. Do not soak; the dressing should lightly coat and season the mushrooms.

Add shallot and garnishes: Finely mince the shallot into very small dice or thin julienne. Sprinkle shallot evenly across the mushrooms. Finish with microgreens or mitsuba, a light dusting of toasted sesame seeds, a small pinch of fresh lemon or yuzu zest if using, and a crack of white pepper if desired. Add shredded nori sparingly for umami contrast.

Serve immediately: Serve chilled or at cool room temperature. Provide small forks or chopsticks. Leftovers: keep dressing separate and store mushrooms covered in refrigerator; consume within 24 hours for best texture.