Divide the clump of maitake mushrooms into 4 pieces. Grill until wilted and slightly charred. Be careful not to overcook it!
When the mushrooms have cooled down, take off the stem ends and shred up into easy to eat pieces.
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.
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.
1. The key is to grill the maitake mushrooms until they're slightly charred. They'll become fragrant and tastier. 2. The light (usukuchi) soy sauce is used as flavoring, and the dark (koikuchi) soy sauce to add fragrance. 3. Use plenty of maitake mushrooms for more flavor.