The Chef: Brian Nasajon
The Restaurant: SushiSamba in Coral Gables
The Dish: Mushroom Toban Yaki
Ingredients:
- 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.
To Plate:
- Transfer Mushroom Toban Yaki to clay
- Style dish or a hot bowl, top with grilled or sautéed scallions and garlic chips and serve.
Serving suggestion:
Chilled Tedorigawa Yamahai Sake
Serves: 2
Sushisamba Coral Gables
The Westin Colonnade Hotel
180 Aragon Avenue
Coral Gables, FL 33134
305.448.4990