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Oyster mushroom/toast/shallot/parsley

4 persons | Shichirin, Vegetables and side dishes | Vegetarian | Side dish

Prep time
15 MIN
Cook time
25 MIN
Total time
40 MIN

Prep time

  • Light a medium amount of Binchotan, fully open the sliders of the Shichirin and let it get to temperature well. When the Shichirin is up to temperature, place the grill. 



  • Start by putting all the ingredients together in a bowl (except the oil) and mix well. Now add the oil while whisking and straining until it thickens. Finally, season the mayonnaise with salt and pepper.

  • Rub the bread slices with vegetable oil and grill on the grill.
  • Peel and quarter the shallots lengthwise. Roast them lightly on the grill until they start to blacken slightly and they are al dente and cut into strips.
  • Pull the oyster mushrooms into coarse pieces, drizzle with vegetable oil and a little finely chopped garlic.
  • Now lightly fry them on the grill over the hot Binchotan until they start to colour and are cooked. Put them in a bowl and finish with olive oil, Fleur de Sel, chopped parsley and lemon juice for garnish.
  • Serve the mushrooms on toast with a few tufts of mayonnaise and the grilled shallot. 


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  • 400 g oyster mushrooms
  • 4 slices of sourdough bread or other high-quality bread
  • lemon juice (to taste)
  • 1 clove of garlic
  • 4 shallots
  • 1 bunch of parsley
  • pinch of Fleur de Sel
  • 1 tbsp extra virgin olive oil


  • 2 egg yolks 
  • 1 tbsp mustard
  • 2 tbsp vinegar
  • 300 ml vegetable oil
  • YAKINIKU Szechuan Pepper
  • YAKINIKU Japanese Smoked Salt


  • Binchotan
  • whisk
  • tweezer

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