What the lime is to Mexico, the yuzu is to Japan: a versatile citrus whose bumpy rind and juice are used in all kinds of dishes. Yuzu's flavor? Imagine a cross between a mandarin orange and a lime. The juice makes a floral vinaigrette; it's also used in ponzu, an addictive Japanese dipping sauce. Bottled yuzu juice can be found at specialty foods stores and Asian markets. If unavailable, substitute 3 tablespoons fresh lime juice and 1/2 tablespoon fresh orange juice.
Recipe information
Yield
Makes 6 first-course servings
Ingredients
Preparation
Step 1
Whisk grapeseed oil, soy sauce, yuzu juice, and garlic in a medium bowl. Season dressing to taste with salt and pepper.
Step 2
Heat olive oil in an extra-large heavy skillet over medium-high heat. Add mushrooms, season with salt, and sauté until wilted and just beginning to brown, about 7 minutes. Add sake; stir to coat, then transfer to a large bowl. Add 5 tablespoons dressing; toss to coat. Season with salt.
Step 3
Divide greens among plates. Divide mushrooms among plates, mounding slightly in center atop greens. Drizzle remaining dressing over greens and mushrooms. Garnish with chives and serve.
