Ingredients

• 3 tablespoons yuzu juice (or a combination of fresh orange juice, grapefruit juice, and lime juice)
• 1 teaspoon finely chopped grapefruit zest
• 1 teaspoon finely chopped orange zest
• 1 teaspoon finely chopped lime zest
• 3 tablespoons unseasoned rice vinegar
• 2 tablespoons mirin
• 1/4 cup soy sauce
• Pinch sugar
• 12 shiitake mushrooms, cleaned and stems removed
• Peanut oil
• Salt and freshly ground black pepper
• 4 cups mizuna leaves

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Instructions

1. Dressing:
2. Combine all ingredients in a small saucepan and bring to a boil over high heat. Remove from heat, let cool to room temperature, then refrigerate for at least 30 minutes.
3. Salad:
4. Heat grill to high. Brush mushrooms with oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until just cooked through. Remove from heat and tear into rough pieces.
5. Place mizuna in a large bowl and toss with a few tablespoons of dressing. Season with pepper, to taste. Add mushrooms to bowl, toss, and drizzle with more of the dressing.