• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

A Little And A Lot logo

  • Recipes
  • RV Life
  • About Rebecca
    • Work With Me
  • Meal Plans
    • Meal Plan FAQs
  • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Full Time RV Living
  • About Rebecca
  • Weekly Meal Plans
  • Weekly Meal Plan FAQs
  • Privacy Policy
×

Home » Salads

Roasted Shiitake Salad with Oranges, Almonds, and Citrus Ponzu

Published: Feb 15, 2019 · Modified: Feb 13, 2022 by RebeccaBlackwell · This post may contain affiliate links · Leave a Comment

183 shares
  • Share
  • Tweet
Jump to Recipe·Print Recipe

Tart and tangy Ponzu Sauce, roasted shiitake mushrooms, fresh orange slices, celery, almonds, and baby greens come together to create a brightly flavorful and hearty salad that's just as satisfying served on the side or as the main course.

Drizzling citrus ponzu over roasted shiitake salad with oranges.

What is Ponzu?

Ponzu is a thin, citrusy Japanese sauce generally made by simmering dried kombu (dried seaweed) and dried fish flakes (better than they sound) in soy sauce, citrus juice and vinegar.

It's both salty and sour, kinda like a Japanese vinaigrette, and positively delicious with roasted shiitake mushrooms and fresh oranges.

If you've never made Ponzu, it's super simple, requiring only a few minutes of hands-on time. But, there are a couple of ingredients that you may not be familiar with, especially if you don't do a lot of Japanese cooking.

A bowl of roasted shiitake salad with oranges and citrus ponzu.
Drizzling citrus ponzu over roasted shiitake salad with oranges.

Kombu

Kombu is a kind of dried seaweed usually used to give a flavor boost to broth. One of the cool things about kombu is that it makes a lot of foods - especially beans - more digestible.

While this mushroom and citrus salad doesn't contain any beans, or anything particularly difficult to digest, it's a handy thing to have hanging around in your pantry, ready to throw into dishes that do.

For example, tossing a piece of dried kombu into White Bean and Kale Soup while it simmers will not only boost the flavor of the broth, it will also make all those beans easier to digest.

Removing dried kombu from a bag

Bonito Flakes

Bonito flakes are nothing more than dried, fermented, smoked, fish flakes generally used to build the flavor in Japanese soups and sauces. I read somewhere that bonito flakes are a "gift from the umami gods", which I love because they really do add tremendous depth of flavor to sauces like Ponzu.

But... not going to lie. Bonito flakes smell like pet food. If you've never used them before, do not be put off by this fact. Toss a handful into your ponzu with the confidence that they will add a lovely smoky flavor to the sauce.

*NOTE: My local market doesn't carry either kombu or bonito flakes, so I just order them from Amazon.

Removing dried bonito flakes from a bag.
How to make Citrus Ponzu.

Would you like that salad served with chicken?

This salad is hearty enough to hold its own, but a slice of roast chicken turns what some might consider a side-salad into a meal. Simple Roast Chicken is a staple in my house because it takes about 5 minutes of prep work before roasting and turns out gorgeous every time.

That's what you see added here. But, a rotisserie chicken picked up at your local market will also work perfectly well.

A bowl of roasted shiitake salad with oranges and citrus ponzu with roast chicken
Perfect Roast Chicken

More Popular Salad Recipes:

  • Steak Salad Wraps
  • Southwest Quinoa Salad
  • Chili Glazed Chicken Salad with Roasted Vegetables
  • Chicken Salad Niçoise
  • Israeli Chopped Salad with Pomegranate Vinaigrette
  • Nicoise Salad with Bacon

Used in this Recipe:

Dried Kombu, Bonito Flakes, and mesh strainers are used to make Citrus Ponzu Salad.
  • Dried Kombu (dried seaweed)
  • Bonito flakes
  • Stainless Steel Mesh Strainer
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Drizzling citrus ponzu over roasted shiitake salad with oranges.

Roasted Shiitake Salad with Oranges, Almonds, and Citrus Ponzu


  • Author: RebeccaBlackwell
  • Total Time: 45 minutes + 3 hours to let the Ponzu rest
  • Yield: 4 servings
Print Recipe
Pin Recipe

Description

Tart and tangy Ponzu Sauce, roasted shiitake mushrooms, fresh orange slices, celery, almonds and baby greens come together to create a brightly flavorful and hearty salad that's just as satisfying served on the side or as the main course.


Ingredients

For the Citrus Ponzu:

  • One 6-inch piece dried kombu
  • 1 cup soy sauce
  • ¾ cup freshly squeezed orange juice
  • ¼ cup freshly squeezed lime juice
  • ½ cup dried bonito flakes
  • ¼ cup rice vinegar
  • 2 tbsp toasted sesame oil

For the Roasted Shiitake Salad with Oranges and Almonds:

  • 15 ounces shiitake mushrooms
  • 4 tbsp extra virgin olive oil
  • Kosher salt and ground black pepper
  • 4 or 5 oranges, peeled and cut into wedges
  • 1 cup celery, cut into ⅛-inch slices
  • About 6 cups baby greens
  • 1 cup roasted, salted almonds

Instructions

Make the Citrus Ponzu:

  1. Tear the kombu into two pieces and put them into a medium size nonreactive saucepan. Pour the soy sauce, orange juice, and lime juice over the kombu. Set the pan over medium heat and bring to a simmer.
  2. Remove the pan from the heat and add the bonito flakes and rice vinegar. Let the ponzu sit at room temperature for 3 hours (up to 8 hours).
  3. Pour the ponzu through a fine mesh strainer into a bowl. Discard the kombu and bonito flakes. Whisk in the sesame oil. Store ponzu sauce in the refrigerator for up to 10 days.

Make the Salad:

  1. Heat the oven to 450 degrees and line a baking sheet with parchment or aluminum foil.
  2. Wipe the mushrooms clean with a damp paper towel (do not rinse under running water). Slice into ¼-inch pieces. Toss the mushrooms with olive oil and spread them out into an even layer on the baking sheet. Sprinkle with a generous amount of salt and pepper.
  3. Roast the mushrooms for 15-20 minutes, until they are a rich golden brown. Remove from the oven and let cool.
  4. To assemble the salad: Put the baby greens in a bowl or divide among individual plates. Scatter the celery, roasted mushrooms, and orange pieces over the greens. Drizzle with ponzu sauce and top with almonds.

Notes

  • Easily turn this salad into a hearty main dish by adding a few slices of Simple Roast Chicken.
  • Category: Salad

Did you make this recipe?

Tag @littleandalot on Instagram and hashtag it #alittleandalot

2
« 20-Minute Garlic Chipotle Pasta {with or without Chicken}
Roast Chicken Salad with Lemon Vinaigrette and Sesame Crunch »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Rebecca Blackwell

Hi! I’m Rebecca, a recipe developer, food photographer, and full time RV nomad.

My husband Steve and I are digital nomads living in a 43-foot 5th wheel. Favorite things include hanging out with our daughters, motorcycle riding, being close to the water, and anything that includes chilies or custard.

More about me →

Sign up for email updates

* indicates required

Top Recipes

  • Pork Carnitas Recipe ~ Instant Pot or Slow Cooker
  • Homemade Meatballs in Marinara Sauce {Italian Style Recipe}
  • Asian Short Ribs {Instant Pot, Slow Cooker, or Oven Braised}
  • Crispy Fried Potatoes {Country Potatoes}
  • Crispy Chile Rellenos ~ Fast, Easy, Extra Crispy Method
  • The BEST Green Chili with Pork Ribs and Hatch Chile
  • Indian Rice
  • Best Classic Meatloaf with Sausage

No Recipe Required

  • Simple Roasted Beets {No Recipe Required}
  • Crispy Corn Tortilla Quesadillas {No Recipe Required}
  • White Beans on Toast with Veggies and Greens
  • Roast Chicken Salad with Mango Lime Dressing

Quick and Easy

  • Salmon Salad with Citrus Vinaigrette and Almond Salsa
  • Almond Salsa with Green Chiles
  • Grilled Lemon Rosemary Chicken in a Sugar and Salt Brine
  • Blackstone Dinner Ideas

Weekend Cooking

  • Black Bean Tostadas with Corn Salsa and Enchilada Cream
  • Lasagna Béchamel with Mushroom Ragù {Meatless}
  • Lasagna Bolognese with Parmesan Béchamel
  • Baked Potato Skins with Kimchi Mayo and Gochujang Sauce

Let's Get Lost

  • Let's Get Lost, March 2022
  • What is Boondocking?
  • Let's Get Lost, February 2022
  • Let's Get Lost, January 2022

Footer

↑ back to top

A Little and A Lot

  • Privacy Policy
  • About Rebecca
  • RV Life
  • Recipes
  • Meal Plans

Recipes

  • Quick and Easy
  • Weekend Cooking
  • Soups and Stews
  • Dinner Recipes
  • Lunch Recipes

Sign Up for Email Updates

* indicates required

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Brunch Pro on the Brunch Pro Theme

183 shares