Shiméji to Nori no Ponzu Aé

(Shiméji Mushrooms with Nori Steeped in Ponzu)

CLEAN AND TRIM 10–12 ounces mushrooms according to the instructions on page 67.

Prepare the ponzu marinade-dressing: In a small bowl mix 3 tablespoons dashi, chicken stock or other broth, 2 tablespoons fresh lime juice, 1 1/2 tablespoons soy sauce and 2 teaspoons mirin (syrupy rice wine).

Blanch the mushrooms: Over high heat, bring a pot of water rapidly to a rolling boil. Add a pinch of salt and toss in the mushrooms. Keep the heat very high and as soon as the water returns to a boil (about 30 seconds), immediately drain the mushrooms and add them to the marinade-dressing. Do NOT refresh mushrooms in cold water.

Allow the mushrooms to cool in the marinade. It is during this time that the flavours meld. You can serve at room temperature or chill the mixture (place in the refrigerator for at least 2 hours and up to 3 days) and serve icy cold.

Toasting the nori: When ready to serve, take one sheet of yaki nori

(unseasoned sheets of laver, the kind used at the sushi bar to make rolls) and place it flat in a dry skillet set over medium heat. If necessary, tear the sheet so it fits in a single layer. As the pan heats up, the nori will start to wave and `dance' a bit (the warm air currents trapped under the lightweight sheet of laver causing this to happen) and the nori should start to emit a pleasant seashore aroma. Turn the sheet (or torn pieces) over and continue to toast for another 30 or 40 seconds. Remove the pan from the heat and let the nori cool for a minute before crumbling it in a clean, dry kitchen cloth (the Japanese use a tightly woven cloth called sarashi for this and many kitchen tasks).

Serving the dish: Drain the marinating mushrooms. Toss with the crumpled nori. Mound in small individual bowls.