Trumpet Royale 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.
- 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
- 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.
- 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.
- When ready to assemble, toss the sliced cucumber with 1 ½ Tablespoons of ponzu.
- Enjoy as a light and delicious side or starter.