Nagoya-style Miso Dengaku Mushroom: Miso-glazed Grilled Mushroom (Nagoya no Miso Dengaku Kinoko: Miso-yaki Yaki Kinoko)

Nagoya no Miso Dengaku Kinoko, or Miso-glazed Grilled Mushroom, is a popular dish in Nagoya, Japan. This recipe features a savory miso glaze that perfectly complements the earthy flavors of the grilled mushrooms.

Vegetarian Gluten Free Appetizer Nagoya Japanese Cuisine Mushroom Recipe Miso Glaze
Nagoya-style Miso Dengaku Mushroom: Miso-glazed Grilled Mushroom (Nagoya no Miso Dengaku Kinoko: Miso-yaki Yaki Kinoko)

Ingredients

  • 1/2 cup white miso
  • 2 tablespoons mirin
  • 2 tablespoons sugar
  • 1 tablespoon sake
  • 12 shiitake mushrooms, stems removed
  • 12 enoki mushrooms, roots trimmed
  • 1 tablespoon vegetable oil
  • 1 green onion, thinly sliced (for garnish)

Instructions

  1. In a small saucepan, combine the white miso, mirin, sugar, and sake. Cook over low heat, stirring constantly, until the sugar has dissolved and the mixture is smooth. Remove from heat and let the miso glaze cool.
  2. Preheat a grill or grill pan over medium heat. Brush the shiitake and enoki mushrooms with vegetable oil.
  3. Grill the mushrooms for 3-4 minutes on each side, or until they are tender and have grill marks.
  4. Brush the grilled mushrooms generously with the cooled miso glaze.
  5. Transfer the glazed mushrooms to a serving platter and garnish with sliced green onions.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
12g
Protein
8g
Fat
9g

Supplies

Grill or grill pan Small saucepan Brush for oil

Tools

Grill tongs Stirring spoon

Serving suggestions

Serve the Nagoya no Miso Dengaku Kinoko as an appetizer or as a side dish with steamed rice and pickles.

Tips & tricks

For a smoky flavor, you can also grill the mushrooms over charcoal.

Cost

$10