Yamato Maki (Mushroom and Chicken Lettuce Wrap)

Featured in the Honolulu Star-Bulletin on February 27, 2008.



Yamato Maki (Mushroom and Chicken Lettuce Wrap)

  • 1 head iceberg or red leaf lettuce
  • 12 or more dried shiitake mushrooms
  • 2 boneless skinless chicken thighs
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil


  • 2 tablespoons akadashi miso (available in Japanese grocery stores)
  • 1 tablespoon mirin
  • 2 tablespoons sugar
  • 1 tablespoon shoyu


  1. Separate and wash lettuce leaves.
  2. Set lettuce aside to drain.
  3. Soak shiitake mushrooms in just enough warm water to cover for about 30 minutes.
  4. Squeeze water from shiitake, saving the water.
  5. Discard shiitake stems and slice caps in strips.
  6. Slice chicken in strips.
  7. Saute chicken and shiitake in sesame and vegetable oils.
  8. Add sauce ingredients and reserved shiitake water.
  9. Cook on low heat until liquid evaporates.
  10. To serve, spoon chicken mixture into lettuce leaves and enjoy.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
180 calories, 11 g fat, 1.5 g saturated fat, 20 mg cholesterol, 400 mg sodium, 16 g carbohydrate, 3 g fiber, 9 g sugar, 7 g protein


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