Recipe for Grilled Pork with Flat Japanese Mushrooms 
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Yield:
4
Ingredients:
Amount Ingredient
2/3 lb pork fillet
1/4 lb backfat of pork
15 x dried flat Japanese mushrooms
(hoshi-shiitake)
Salt to taste
Freshly-ground black pepper to taste
2 tbl sesame oil
1/3 x Japanese radish (daikon)
4 x saradana leaves (green vegetable for garnish)
----------------- MARINADE ----------------
2 tbl soy sauce (shoyu)
2 tbl Japanese rice wine (sake)
1 tbl sugar
1/3 x green onion leaf
2 tsp ginger juice
----------------- BASTING SAUCE ----------------
2 tbl Chinese sweet flour paste (tenmenjan)
1/2 tbl sugar
1/2 tbl soy sauce
1/2 tbl sesame oil
----------------- SWEETENED VINEGAR ----------------
2 tbl vinegar
1/2 tbl sugar
Instructions:
Instructions: Cut pork into 1/4-inch-thick slices. Sprinkle lightly with salt and pepper.

Soak flat Japanese mushrooms in water until soft. Cut stems from mushrooms and halve large caps diagonally. (Smaller caps will used whole.)

Mince green onion; mix with remaining marinade ingredients.

Marinate pork fillet and mushrooms in marinade for 20 to 30 minutes.

Cut backfat into slices.

Place pork, mushrooms and backfat alternately on skewers; press firmly at both ends.

Preheat oven to 440 degrees. Coat grill on oven plate with salad oil. Place skewers on grill and brush with sesame oil. Grill in gas oven for 20 minutes.

Mix basting sauce ingredients. Baste skewers with this sauce; grill (440 degrees) for 5 minutes.

Shred radish; leave to stand in cold water until crisp.

Mix ingredients of sweetened vinegar. Drain radish, dress with sweetened vinegar.

Arrange saradana and radish on serving plate. Remove pork and mushrooms from skewers, place on top.

This recipe yields 4 servings.

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