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Roasted Maitake Mushroom with Tamari and Preserved Lemon Glaze

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Serves 2

kikkoman products used:


Tamari Glaze:
1/4 cup Kikkoman® Tamari
1 tablespoon preserved lemon puree
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
2 teaspoons agave
1 teaspoon Dijon mustard
2 teaspoon black pepper
1/2 cup sunflower oil

1 lb. large, whole maitake mushrooms clusters
2 tablespoons sunflower oil
2 teaspoons minced garlic
1 teaspoon pepper
1/2 teaspoon salt

1/4 cup Kikkoman® Panko Bread Crumbs (traditional or gluten-free) fried in 2 teaspoons sunflower oil until golden
Chopped fresh parsley


  1. Place all glaze ingredients in blender except for sunflower oil and blend on high. Drizzle in the sunflower oil until the mixture becomes emulsified.
  2. To prepare mushrooms, heat a large sauté pan or griddle to high. Add 2 tablespoons of sunflower oil and heat until it ripples; lay the whole maitake clusters in pan and cook for 2 to 3 minutes.
  3. With a spatula flip the mushrooms over. Sprinkle with garlic, pepper and salt and reduce heat slightly; continue to sear without moving the mushroom for about 4 to 5 minutes
  4. Flip the mushroom again. Once the mushroom has started to shrink and turn golden brown, pour about 1/4 cup of the glaze evenly over the top. Let the glaze caramelize on the mushroom for about 1 minutes then flip it one more time; cook for 1 minute more to caramelize on the other side, being careful to not let the glaze burn. Remove the mushroom early if necessary.
  5. Serve immediately garnished with fried panko breadcrumbs and chopped parsley. Serve with colorful seasonal vegetable puree (such as roasted carrot puree) and a drizzle of the Tamari glaze.

Recipe courtesy of Chef Richard Landau of Vedge Restaurant Group.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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