Yaki Mushi SEAR-and-STEAM
Above left, sear eringi
(trumpet) mushrooms in a skillet lightly oiled with
oil. Add mushrooms when the skillet is very hot but not smoking (to test: flick a few drops
of water in -- they should sizzle and evaporate almost instantly). Cover the mushrooms with an otoshi-buta immediately, pressing to char them lightly (this is the yaki
or "sear" part of the technique).
Hold the lid in place for about 30 seconds, trapping in valuable moisture (the mushi
or "steam" part of the technique). After flipping the mushrooms, press-sear the other side, too. Once the mushrooms are colored on
both sides, add a pinch of salt, a splash of saké
and hold the lid
down for another 30 to 40 seconds. DONE!