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Mirugai & Shitake Mushrooms
(serves 4)
from Robata Grill & Sake Bar in Carmel, California
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
  • 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.

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