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Cast-Iron Pressed Maitake with Umeboshi-Ancho "Chamoy"

Cast-Iron Pressed Maitake with Umeboshi-Ancho "Chamoy"

If you've never pressed a mushroom under a heavy iron skillet, your life is about to change. We're using high heat to violently expel water, collapsing the cellular structure to create a meaty, impossibly crispy center piece. Basted in a sticky, sweet-sour-spicy glaze that connects the dots between Japanese pickled plums and Mexican chamoy, this is the ultimate elevated izakaya snack.

Kenji Nakamura
Kenji Nakamura
Prep: 5 minutes
Cook: 11 minutes
2
easy
snackappetizer
izakayaumami bombveganmaitake+1

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Timeline

16 minutes
0m5m10m15m
Preheat Skillets
5m
Mix Umeboshi Chamoy
3m
Portion Maitake
2m
Press and Sear
4m
Flip and Press
4m
Glaze and Caramelize
2m
Garnish and Serve

Ingredients

  • 1 lb Maitake mushrooms(kept in large clusters)
  • 2 tbsp Umeboshi paste(Japanese pickled plum paste)
  • 1 tbsp Ancho chile powder
  • 1 tbsp Agave nectar(or honey)
  • 1 tbsp Lime juice(freshly squeezed)
  • 1 tbsp Soy sauce
  • 2 tbsp Neutral oil(grapeseed or avocado)
  • 1 tsp Toasted sesame seeds
  • 1 tbsp Cilantro(finely chopped)

Instructions

  1. 1

    Place a large cast-iron skillet over medium-high heat. If you have a second heavy skillet (or a brick wrapped in foil), place that on an adjacent burner over low heat so it warms up. We need two hot, heavy objects to mimic the intense direct heat of a robata grill.

    5 min

    Tip: Don't skip preheating the top weight! It sears the top of the mushroom simultaneously and prevents it from steaming.

  2. 2

    While the pans heat, whisk together 2 tbsp umeboshi paste, 1 tbsp ancho chile powder, 1 tbsp agave nectar, 1 tbsp lime juice, and 1 tbsp soy sauce in a small bowl until completely smooth. This is your fusion chamoy.

    3 min

    Tip: Umeboshi can be quite salty depending on the brand; if yours is very intense, add a splash of water to thin out the glaze.

  3. 3

    Trim the very bottom tough core from 1 lb maitake mushrooms, taking care to keep the clusters as intact as possible. Gently pull them apart into 3 or 4 thick, steak-like slabs.

    2 min

    Tip: Maitakes are delicate; handle them like a prime cut of wagyu so the frilly edges don't break off.

  4. 4

    Pour 2 tbsp neutral oil into the screaming hot bottom skillet. Lay the mushroom slabs in the oil, then immediately place your second hot skillet directly on top of them. Press down firmly for 5 seconds to flatten, then let them sear undisturbed for 4 minutes.

    4 min

    Tip: You will hear a loud sizzle and see a lot of steam. This is exactly what we want—driving off water to concentrate flavor.

  5. 5

    Remove the top skillet. Using tongs, carefully flip the flattened mushrooms. They should be deeply browned and lacy. Replace the top skillet, press firmly again, and sear for another 4 minutes.

    4 min

    Tip: If the edges look like they're burning rather than browning, slightly lower the heat on the bottom burner.

  6. 6

    Remove the top weight permanently and reduce the heat to medium-low. Using a pastry brush, generously mop the umeboshi-ancho chamoy over both sides of the mushrooms. Let the sugars in the agave and fruit caramelize in the pan for about 30 seconds per side.

    2 min

    Tip: Watch closely here—the sugars will go from perfectly caramelized to burnt very quickly.

  7. 7

    Transfer the glazed maitake slabs to a serving plate. Garnish immediately with 1 tsp toasted sesame seeds and 1 tbsp cilantro.

    1 min

    Tip: Serve these whole with chopsticks or a small knife so guests can tear into them.

Chef's Notes

Here is the food science behind the smash: Mushrooms are basically tiny sponges made of chitin and water. When we apply intense, heavy heat via the double cast-iron method, we rapidly expel that water while breaking down the cell walls. This forces a massive Maillard reaction that turns a fluffy fungus into a dense, meaty, umami-packed steak. As for the glaze? Japanese umeboshi (pickled plum) and Mexican chamoy share an uncanny amount of culinary DNA. They both rely on fermented, salted fruit heavily cut with acid and heat. Blending umeboshi with earthy ancho chile bridges Tokyo and Oaxaca in a single bite. You are absolutely going to want an ice-cold highball with this.

Frequently Asked Questions

How long does Cast-Iron Pressed Maitake with Umeboshi-Ancho "Chamoy" take to make?

Cast-Iron Pressed Maitake with Umeboshi-Ancho "Chamoy" takes about 16 minutes total. That includes 5 minutes of prep and 11 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Cast-Iron Pressed Maitake with Umeboshi-Ancho "Chamoy"?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Cast-Iron Pressed Maitake with Umeboshi-Ancho "Chamoy"?

The main ingredients are: Maitake mushrooms, Umeboshi paste, Ancho chile powder, Agave nectar, Lime juice, Soy sauce, Neutral oil, Toasted sesame seeds, Cilantro.

What type of meal is Cast-Iron Pressed Maitake with Umeboshi-Ancho "Chamoy"?

Cast-Iron Pressed Maitake with Umeboshi-Ancho "Chamoy" is categorized as: snack, appetizer.