There is absolutely no reason why they should be forsaken for the likes of a swiss brown or a shimeji
So to redress the imbalance, I've decided to feature them in a quick and easy recipe that shows them off at their best. With an eye towards Japan this recipe combines Shiitake with Ponzu Sauce. Ponzu is a citrus based sauce that is made from Japanese fruits such as Yuzu and Sudachi and it is combined with soy to give you Ponzu Sauce. You can make it yourself but an easier solution is to find a Japanese store and purchase ready made Ponzu sauce, which is exactly what I have done here.
In this dish, I have removed the Shiitake stems as they can be tough but don't thrown them away - stick them in the freezer and use them to boost the flavour of stocks and soups.
Shiitake, stems removed, cut in half or quarters, depending on size
freshly ground salt
This dish is best made in a wok as you get that all around heat.
Heat a little oil in a wok over a high heat until hot and add the shiitake. Stir constantly to ensure even browning.
When golden and the mushrooms are just starting to wilt, grind over with a little salt and toss again.
Drizzle in the ponzu a little at a time - as there is some sugar in the sauce caramelisation will occur. Keep drizzling and stirring until they are well coated with the sauce.
Tip out onto a bowl and serve at once.
These are delicious to eat just as they are or serve them as a side - it takes a bit of willpower not to eat them straight from the pan.