Serving size: 2-3 Servings
Time: 45 Minutes
Hearty Trumpet mushrooms from Smallhold have a slightly sweet and nutty flavor, making them perfect for throwing on the grill. In this vibrant and hearty salad from LORO’s chef JB Gross, grilled mushrooms mingle with our favorite seasonal vegetables and a refreshing yuzu ponzu herbal chimichurri.
Ingredients
Yuzu Ponzu Chimichurri:
½ bunch of each - mint, thai basil, cilantro, minced
4 fresno chilis, de-seeded and minced
2 garlic cloves (finely minced)
2 lemons, zested and juiced
½ small box of cherry tomatoes, cherry tomatoes (halved)
Yuzu ponzu or soy sauce
Extra virgin olive oil
Grilled Yakitori:
Pack of skewers
8 oz box of Smallhold trumpet mushrooms, sliced lengthwise
1 medium size yellow squash, cut into 1” pieces
1 onion, cut into 1” pieces
6 baby eggplants, cut into 1” pieces
1 head of bok choy, sliced lengthwise
6-12 shrimp, peeled and deveined (optional)
Directions
Step 01 - Soak skewers in warm water for 30 minutes
Step 02 - Prepare Yuzu Ponzu chimichurri: In a mixing bowl, mix herbs, garlic, shallot, fresno chiles, lemon zest and juice, halved cherry tomatoes, ½ cup yuzu ponzu and ½ cup extra virgin olive oil. Let chill for 30 minutes (can be prepared one day in advance)
Step 03 - Assemble Skewers: Coat all ingredients lightly in olive oil and lightly salt. Assemble mushrooms, vegetables and shrimp on the skewers
Step 04 - Grill: On medium-to-high heat, grill the assembled skewers and bok choy until well-cooked and charred (5-8 minutes per side)
Step 05 - After cooking, remove ingredients from skewers into a mixing bowl. Add ½ of the Yuzu Ponzu Chimichurri and toss all ingredients. Taste and add salt and additional chimichurri to taste.
Step 06 - Serve family-style or in individual bowls
About LORO:
LORO is an Asian smokehouse and bar brought to you by Tyson Cole and Aaron Franklin with a menu featuring grilled and smoked meats, sides, craft beer, and batch cocktails. Come see us at 2115 South Lamar Blvd., Austin TX 78704 (and soon in Dallas and Houston).
John “JB” Gross, Chef de Cuisine, LORO
Native Texan, Chef JB Gross grew up in Buda, a small town located on the stretch between Austin and San Antonio. Upon graduating from Le Cordon Bleu College of Culinary Arts in Austin, Chef Gross worked at the Broadmoor Resort in Colorado Springs before returning to Austin to work for Chef Shawn Cirkiel at Parkside. He joined Hai Hospitality in 2009 and spent five and a half years at Uchi in Houston, where he was ultimately named Executive Sous Chef. In 2016, JB returned to Austin to join the Uchiko team as Executive Sous Chef. He joined Loro, the Asian smokehouse and bar from partners Chef Tyson Cole and Aaron Franklin, in 2018 and rose to Chef de Cuisine in 2020.
JB loves spending time outdoors camping and fishing with his girlfriend and dogs. His favorite restaurant in Houston is Banana Leaf (1 not 2) and his top spot in the world is La Esquina corner deli in New York City.
By: JB Gross