The Chef: Brian Nasajon
The Restaurant: SushiSamba in Coral Gables
The Dish: Mushroom Toban Yaki
- 3 tablespoons of Extra Virgin Olive Oil1
- 2 ounces assorted Japanese mushrooms
- 1 cup mushrooms for stock
- 1 cup mushroom stock
- 1 cup coconut milk
- 1/4-1/2 cup Yuzu Soy Sauce (to taste)
- 4 scallions
- 2 tablespoon garlic chips
- salt to taste
- Yuzu soy sauce
Method of Preparation:
- Start by making the mushroom stock. It’s easy to make at home
- The ratio is one cup mushrooms to 8 cups of water. Use any kind of mushrooms for the stock, including stems. Let boil for 30 minutes to an hour. The longer it boils the stronger the flavor.
- Next, heat olive oil in a pan. Once it’s hot, gradually add Japanese mushrooms
- The biggest ones first, then the smaller ones. Cook on high heat until they caramelize
- Stirring periodically. Add a pinch of salt and cook a little longer.
- Now, add the liquids
- 1 cup mushroom stock and 1 cup coconut milk. Let the mixture boil and reduce until it’s thick and creamy. Top it off with Yuzu soy sauce.
*Yuzu is a Japanese citrus fruit, you can make it at home by substituting lemons or limes. The mix is one part citrus to 3 parts soy sauce.
- Transfer Mushroom Toban Yaki to clay
- Style dish or a hot bowl, top with grilled or sautéed scallions and garlic chips and serve.
Chilled Tedorigawa Yamahai Sake
Sushisamba Coral Gables
The Westin Colonnade Hotel
180 Aragon Avenue
Coral Gables, FL 33134