| Of course it's not sashimi. First of all, it's mushrooms, not fish. Second of all, the mushrooms are cooked, not raw. And I'm recommending sautéing in a skillet instead of grilling. Oh well. It's still a lot of fun.
This will serve around six people
What You Will Need
6 portobello mushrooms, stems removed, caps cleaned
grapeseed oil
sesame oil
shoyu
wasabi
What To Do Now
Now remove the mushrooms to a cutting board. Slice the caps into sections about ½ an inch thick. Arrange on a lacquer tray or platter.
Some juices will have leaked from the mushrooms into the bowl; to this add shoyu and wasabi and whisk with a pair of hashi (Japanese chopsticks) briefly. Pour into a dipping bowl.
The mushrooms are excellent served warm or at room temperature. You could garnish them with gomasio if you would like.
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