Grilled Shiitakes with Mojo Oriental & Somen Noodles

Grilled Shiitakes with Mojo Oriental & Somen Noodles
Photo by Ben Fink


  • 16 large shiitake caps, cut into quarters (or 32 smaller shiitake caps, cut in half)
  • ¼ cup minced fresh ginger
  • ½ tsp. Sichuan peppercorns (optional)
  • ¼ cup rice wine vinegar
  • Black and white sesame seeds for garnish (optional)
  • 8 oz. dried somen noodles
  • 1 Tbs. toasted sesame oil
  • + 7 more ingredients
    • ½ habanero chile, seeded
    • ¼ cup soy sauce
    • ¼ cup honey
    • 2 cups homemade or low-salt canned chicken stock
    • ¼ cup whole cumin seeds
    • Minced garlic chives or chives for garnish (optional)
    • ¼ cup toasted sesame oil

Thread the shiitake caps on 8 short wooden skewers. Arrange the skewers in a shallow, nonreactive pan. To make the mojo, toast the cumin and peppercorns in a dry saucepan over medium-high heat until they’re quite aromatic. Grind them in a spice or coffee grinder and return them to the pan. Add t...

View full recipe at Fine Cooking


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