Grilled Maitake Mushroom and Mizuna Greens Nibitashi

Grilled Maitake Mushroom and Mizuna Greens Nibitashi

Increase the flavor of this dish by grilling the maitake mushrooms! A nibitashi (simmered dish in sauce) to appreciate the fall season.

Ingredients: about 2 servings

Mizuna greens
1/2 bag
Maitake mushrooms
1 packet
Bonito dashi stock
1/2 cup (100 ml)
Usukuchi soy sauce
1 scant tablespoon
Soy sauce
1 teaspoon
1 teaspoon
Citrus fruit such as sudachi, kabosu or lemon
As much as you like


1. Cut the mizuna greens into 5 cm pieces.
2. Divide the clump of maitake mushrooms into 4 pieces. Grill until wilted and slightly charred. Be careful not to overcook it!
3. When the mushrooms have cooled down, take off the stem ends and shred up into easy to eat pieces.
4. Bring the dashi stock to boil in a pan, add the flavoring ingredients, and add the mizuna greens and grilled maitake mushrooms. Simmer quickly so that the mizuna greens remain crispy.
5. Transfer to serving plates. Squeeze on plenty of citrus juice (of your choice) just before eating.

Story Behind this Recipe

I had some grilled maitake mushrooms at a restaurant, so I tried grilling some myself and adding them to the mizuna green nibitashi I make all the time. The mushrooms made the nibitashi even more fragrant and delicious.