Back in February, we cashier girls had a night out at Ozumo on Broadway. Amongst dishes of age dashi tofu and pork belly gyoza was the jidori: pan roasted, free-range half chicken, served with seasonal mushrooms, roasted yama imo and negi butter.
A few weeks later, we tried to recreate the dish. Using fresh shitake mushrooms, all that was needed was a pack of nameko, a little ponzu sauce--and butter.
Ponzu Shitake and nameko mushrooms
-slice shitatke mushrooms, remove and slice stems
-separate namekos
-heat a frying pan or wok, add butter or oil
-fry up the mushrooms, constantly stirring
-when the mushrooms are cooked through, add ponzu sauce
-finish with a little lemon juice and pepper
While you could make your own ponzu sauce, a bottled version works just as well.
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