Portabella Sashimi

Recipe courtesy of Chef Masa Uehara, Masa’s Sushi, Mountain View, CA


Yield: 6 pieces


1 ea Portabella mushroom, large

4 oz Udon soup

2 oz Ginger

1 oz Wasabi


Marinate portabella over night in Udon soup in airtight or vacuum bag. With a sushi knife, slice portabella into 1/8” strips.  Serve with wasabi and ginger.


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