I don’t know if I’m in the minority here, but I love my mushrooms! Especially when it’s baked like these Japanese shiitake mushrooms!
When I was a kid, I remembering ordering pizzas with only mushrooms and just picking them off!
My mom also used mushrooms in many of her recipes from rice, soups, salads and just eating them whole with recipes like this baked Japanese shiitake mushroom in ginger ponzu sauce!
When you bake mushrooms, it becomes dehydrated and really concentrates the flavors of the mushroom. And when you pair these baked shiitake mushrooms with some ginger infused ponzu sauce, it just becomes something great!
Also if you didn’t know, mushrooms are known to be a source of natural umami flavor and for those that aren’t familiar with the term umami, well read on!
The 4 main tastes most people know about are sweet, sour, salty and bitter, but the 5th one is umami! The best way I’d describe umami is something between sweet and salty. If you’ve ever had MSG straight up, that’s pretty much artificial umami for you!
But this baked Japanese shiitake mushroom recipe uses those natural umami flavors to pair with a zesty ginger sauce that makes it ‘oh so good’! It’s one of my favorite mushroom dishes and hope you guys enjoy it!
To start this recipe, it’s important we work with fresh shiitake mushrooms and not the dried ones (or rehydrated). Once you get your hands on some fresh shiitake, we simply slice the shiitakes, sprinkle some salt on them and basically lightly dehydrate them in the oven.
Once the mushrooms are done, you can either pour the sauce over the moor use it as a dipping sauce. If you want your mushrooms to remain hot/warm, it’s best to use it as a dipping sauce. And there you go, your simple baked Japanese shiitake mushrooms!
For this one, the special ingredients you will need are Ponzu, FRESH shiitake mushrooms and cooking rack. You can pick up everything at a local Asian supermarket or the Ponzu and cooking rack on Amazon.
You can also makeshift a cooking rack with some aluminum foil if needed – the goal is to have the liquid from the mushroom to drop down.
Now, let’s get started!
Prepping Time 2M
Cook Time 13-15M
Total Time 15M
Net Carb/Piece ~2g
- 4-5 Fresh Shiitake Mushrooms
- 1 tbsp Ponzu
- 1/8 tsp Salt
- 1/8 Inch of Ginger
1) Gather all the ingredients.
2) Preheat oven to 325F.
3) Wash, de-stem the fresh shiitake mushrooms and slice into 1/2 inch size. Note – make sure not to cut them too thin, otherwise it will dry out.
4) Place shiitake mushrooms onto the cooking rack and sprinkle salt (make sure to use an oven tray or lay something on the bottom to catch the liquid). Transfer cooking rack to the center of the oven and bake for 5-10 minutes until lightly browned.
7) Transfer mushrooms to serving plate and serve hot with along ginger ponzu dipping sauce.
Hope you enjoy your low-carb/keto Japanese Shiitake Mushroom in Ginger Ponzu Sauce!
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Japanese Shiitake Mushroom in Ginger Ponzu Sauce
- 4-5 Pieces Fresh Shiitake Mushrooms
- 1 tbsp Ponzu
- 1/8 tsp Salt
- 1/8 Inch Ginger
- Gather all the ingredients.
- Preheat oven to 325F.
- Wash, de-stem the fresh shiitake mushrooms and slice into 1/2 inch size. Note - don't cut them too thin, otherwise they will dry out.
- Place shiitake mushrooms onto the cooking rack and sprinkle salt (make sure to use an oven tray or lay something on the bottom to catch the liquid). Transfer cooking rack to the center of the oven and bake for 5-10 minutes until lightly browned
- In the meantime, grate ginger with a grater (should end up with around 1/2 tsp) and set into mixing bowl.
- Combine Ponzu into mixing bowl and mix well.
- Transfer mushrooms to serving plate and serve hot with along ginger ponzu dipping sauce.
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