Grilled Miso Maitake Mushrooms (Nobu-Inspired)
A vegetarian, Nobu-inspired maitake mushroom recipe with a sweet white miso, sake and mirin marinade, grilled on the Ninja Sizzle.
Servings: 4 side-dish servings
Equipment
Ingredients
- 1 pound maitake mushrooms cleaned and separated into large clusters
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup white miso paste
- 3 tablespoons white sugar
- Neutral oil for grill plate
Instructions
- Clean and trim the mushrooms, keeping large clusters intact. Pat dry if rinsed.
- Simmer sake and mirin for 1 minute over medium-high heat. Remove from heat. Stir in sugar and whisk in miso until smooth. Cool completely.
- Coat the mushrooms with all of the cooled marinade. Cover and marinate in the refrigerator for up to 48 hours. Alternatively, use your chamber sealer’s marinating function according to the manufacturer’s instructions, then refrigerate for up to 8 hours after chamber sealing. Longer marinating develops more flavor.
- Fit the Ninja Sizzle grill plate and preheat to 500°F. Lightly oil as directed for your appliance.
- Remove excess marinade, leaving a thin coating. Arrange the mushrooms in a single layer and grill florets and thinner pieces for roughly 90 seconds per side. For thicker pieces, such as a maitake steak, grill for 2–3 minutes per side to cook through. Turn carefully and work in batches as needed.
- If desired, simmer the extra marinade in a small skillet or saucepan until thickened. Use as a basting sauce or drizzle over the grilled mushrooms. Serve immediately.
Notes
Half batch: use ½ pound maitake, 2 tablespoons each sake, mirin and white miso, and 1½ tablespoons sugar.
Marinate in the refrigerator for up to 48 hours, or refrigerate for up to 8 hours after chamber sealing. Longer marinating develops more flavor.
Grill at 500°F: roughly 90 seconds per side for florets and thinner pieces, or 2–3 minutes per side for thicker maitake steaks.
Choose plain white miso without fish-based additions for a vegetarian dish.