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


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.


For the Citrus Ponzu:

  • One 6-inch piece dried kombu
  • 1 cup soy sauce
  • 3/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • 1/2 cup dried bonito flakes
  • 1/4 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 1/8-inch slices
  • About 6 cups baby greens
  • 1 cup roasted, salted almonds


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 1/4-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.