I don’t know if I’m in the minority here, but I love my 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 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 dehydrate them in the oven. 

While we wait for the shiitake mushrooms to bake, we go ahead and make the simple sauce consisting of Ponzu and grated ginger.  Note that Ponzu and soy sauce are not the same and cannot be subbed. 

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!

Cook Time 13-15M

Total Time 15M

Net Carb/Piece ~2g

Servings 2

Japanese Shiitake Mushroom in Ginger Ponzu Sauce

The BEST Asian Low-Carb/Keto recipe for Japanese Shiitake Mushroom in Ginger Ponzu Sauce. Enjoy this super simple Japanese dish at only ~1g Net Carb/Piece. Step by step directions with pictures makes this recipe quick and easy.

5 from 2 votes

Course: Snack

Cuisine: Japanese

Keyword: baked mushrooms, baked Shiitake mushroom, Japanese baked Shiitake mushroom, ponzu mushrooms, Shiitake mushroom recipes

Prep Time: 2 minutes

Cook Time: 13 minutes

Total Time: 15 minutes

Servings: 2

Print Recipe

Ingredients

• 4-5 Pieces Fresh Shiitake Mushrooms
• 1 tbsp Ponzu
• 1/8 tsp Salt
• 1/8 Inch Ginger

Instructions

• Gather all the ingredients.
• Preheat oven to 425F.
• Wash, de-stem the fresh shiitake mushrooms and slice into 1/8 inch size.
• 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 13-15 minutes until lightly browned
• In the meantime, grate ginger with a grater (should end up with around 1/2 tsand 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.

Video

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