Trumpet Royale with Cucumber and Ponzu

Mushrooms with cucumber and ponzu.
Mushrooms with cucumber and ponzu.

Here’s an easy, refreshing appetizer featuring ponzu, the Japanese sauce that is sometimes called “three tastes sauce” – for sweet, salty, and piquant. There are many commercial Ponzu sauces on the market. For a traditional one, look for yuzu (a type of Japanese citrus) on the ingredients list.

Serves 4


  • 20 very thin slices of Trumpet Royale. (If you have a mandoline, now is the time to bust it out.)
  • 20 very thin slices of cucumber
  • 2 Tablespoons sliced green onion
  • 2 Tablespoons ponzu sauce (approximate)
  • 1 teaspoon toasted sesame oil


  1. The Trumpet Royale may be cooked as your prefer. You can sauté in just a touch of oil, roast on a pan lightly coated with vegetable oil spray, or poach for three minutes in chicken broth or dashi.
  2. Whatever method you choose, when done and while still hot, sprinkle the mushrooms with a little ponzu, then put on a plate in the refrigerator until chilled. Mushrooms can be held for up to two days. If not using right away, cover tightly with plastic wrap.
  3. When ready to assemble, toss the sliced cucumber with 1 ½ Tablespoons of ponzu.
  4. Enjoy as a light and delicious side or starter.