Mushroom Salad with Yuzu Dressing

This mushroom salad has a wonderful zesty finish from the classic Japanese citrus fruit, Yuzu.

Serves 4 - Preparation time 20 mins

Ingredients

200g assorted Japanese mushrooms - shiitake, enoki, shimeji, eringi
1 clove garlic, grated
200g assorted crunchy salad leaves
100g firm tofu
40g roasted walnuts, roughly crushed
2 tbsp chopped chives

Yuzu Dressing

4 tbsp yuzu juice
3 tbsp Clearspring Shoyu Soya Sauce
1 tbsp Clearspring Rice Malt Syrup
½ tsp finely ground black pepper
4 tbsp grapeseed oil

Method

Pick two or three different kind of mushrooms. Prepare the mushrooms – dust them with damp cloth and cut or tear them into large bite sizes.
Put all the ingredients for the yuzu dressing in a large bowl and whisk it well until all the ingredients mixed thoroughly.
Quickly heat the large frying pan with oil. And then add grated garlic and all the mushrooms and sauté them over high heat for about 2-3 min, shaking the pan from time to time.
As soon as the mushroom is cooked, transfer them into the bowl of dressing. Toss them well.
Line a serving dish with the lettuce. Transfer the mushroom mixture on top of the lettuce. Crumble the firm tofu over the lettuce and sprinkle walnuts and chopped chive over the mushrooms.

Chef

Reiko Hashimoto

Reiko was born in Kyoto, the ancient capital of Japan. She grew up in a traditional Japanese family with a food-fanatic mother, who has shaped her love of Japanese cooking today.

London has been Reiko's home for the last 14 years and she runs Hashi Cooking, a Japanese cookery school, from her home in Wimbledon. Reiko offers classes and courses for absolute beginners, right through to professional chefs. Reiko's philosophy is to make authentic Japanese cookery accessible to all.

In 2011, Reiko released her first cookbook - 'Hashi, A Japanese Cookery Course', based on many of the recipes from her courses. The book has been a great success amongst beginners and professional chefs and she is in the process of writing a second.

Reiko has also appeared in the media, featuring on programmes such as Good Food Live and The Great British Kitchen, working with notable chefs John Torode, Gino D'Acampo and Hardeep Singh Kholi.