Mirugai and Shiitake Mushrooms Recipe from Robata Grill Japanese Restaurant in Carmel, California


Recipes from Our Restaurant Chefs

4 tsp. tobiko (flying fish caviar)	8 oz. long-necked clams, chopped
4 oz. sliced shiitake mushrooms	8 oz. domestic mushrooms
1 T. garlic, chopped	3/4 c. rice wine
1/4 c. soy sauce	4 oz. butter
Cream Sauce:
1 tsp. sesame oil	1/3 c. mayonnaise
Hint of rice wine	Hint of rice wine vinegar
1/2 tsp. soy sauce
Preparation:
Sauté garlic with butter in sauté pan. Add chopped clams and sauté for 60 seconds. Add all mushrooms. Cook until mushrooms are tender. Add soy sauce and rice wine. Sauté and reduce. Divide into four portions. Garnish with tobiko (caviar). Sauce: Blend all sauce ingredients together. Drizzle over tobiko.