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.

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


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