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.
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
- 4-5 Pieces Fresh Shiitake Mushrooms
- 1 tbsp Ponzu
- 1/8 tsp Salt
- 1/8 Inch Ginger
Gather all the ingredients.
Preheat oven to 425F.
Wash, de-stem the 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 8-10 minutes.
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. You can either drizzle sauce on top before serving or as a dipping sauce. We prefer serving it as a dipping sauce to keep dish hot.