Grilled Maitake Mushroom and Mizuna Greens Nibitashi

• 1/2 bag Mizuna greens
• 1 packet Maitake mushrooms
• 100 ml Bonito dashi stock
• 1 tbsp Usukuchi soy sauce
• 1 tsp Soy sauce
• 1 tsp Sake
• 1 as much (to taste) Citrus fruit such as sudachi, kabosu or lemon

1. Cut the mizuna greens into 5 cm pieces.
2. Divide the clump of maitake mushrooms into 4 pieces.
3. Grill until wilted and slightly charred.
4. Be careful not to overcook it!
5. When the mushrooms have cooled down, take off the stem ends and shred up into easy to eat pieces.
6. Bring the dashi stock to boil in a pan, add the flavoring ingredients, and add the mizuna greens and grilled maitake mushrooms.
7. Simmer quickly so that the mizuna greens remain crispy.
8. Transfer to serving plates.
9. Squeeze on plenty of citrus juice (of your choice) just before eating.

mizuna, maitake mushrooms, dashi stock, soy sauce, soy sauce, sake, much

Taken from cookpad.com/us/recipes/169168-grilled-maitake-mushroom-and-mizuna-greens-nibitashi (may not work)