Miso-Stuffed Grilled Akebi

Scoop the seeds and pulp from each akebi with a spoon, keeping only the peel.

If a fruit has not opened, split it along the central seam. Wash the shells and drain them completely.

Wash and drain the maitake and shimeji, then tear them into small pieces.

Cut the myoga into thin strips.

Heat the sautéing oil in a pan and cook the mushrooms.

When they soften, add the myoga and cook briefly. Add the miso and sugar, then stir and reduce until almost no liquid remains.

Cool the mushroom miso filling completely.

Divide it among the four akebi shells and tie each one with kitchen twine so the opening stays closed.

Heat the grilling oil in a frying pan and add the stuffed akebi.

Cover and cook over medium-low heat, turning occasionally, until the peel is tender and evenly browned. Remove the twine before serving.