Grilled Pork with Flat Japanese Mushrooms


– 2/3 lb pork fillet
– 1/4 lb back fat of pork
– 15 x dried flat Japanese mushrooms (hoshi-shiitake)
– Salt to taste
– Freshly-ground black pepper to taste
– 2 tbs sesame oil
– 1/3 x Japanese radish (daikon)
– 4 x saradana leaves (green vegetable for garnish)

– 2 tbs soy sauce (shoyu)
– 2 tbs Japanese rice wine (sake)
– 1 tbs sugar
– 1/3 x green onion leaf
– 2 tsp ginger juice

Basting Sauce:
– 2 tbs Chinese sweet flour paste (tenmenjan)
– 1/2 tbs sugar
– 1/2 tbs soy sauce
– 1/2 tbs sesame oil

Sweetened Vinegar:
– 2 tbs vinegar
– 1 1/2 tbs sugar
– 1 tbs sesame oil


– Cut pork into 1/4-inch-thick slices. Sprinkle lightly with salt and pepper.
– Soak flat Japanese mushrooms in water until soft. Cut stems from mushrooms and halve large caps diagonally. (Smaller caps will used whole.)
– Mince green onion; mix with remaining marinade ingredients.
– Marinate pork fillet and mushrooms in marinade for 20 to 30 minutes.
– Cut back fat into slices.
– Place pork, mushrooms and back fat alternately on skewers; press firmly at both ends.
– Preheat oven to 440 degrees. Coat grill on oven plate with salad oil. Place skewers on grill and brush with sesame oil. Grill in gas oven for 20 minutes.
– Mix basting sauce ingredients. Baste skewers with this sauce; grill (440 degrees) for 5 minutes.
– Shred radish; leave to stand in cold water until crisp.
– Mix ingredients of sweetened vinegar. Drain radish, dress with sweetened vinegar.
– Arrange saradana and radish on serving plate. Remove pork and mushrooms from skewers, place on top.

Ohio Hibachi
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