Thread the shiitake caps on 8 short wooden skewers. Arrange the skewers in a shallow, nonreactive pan.
To make the mojo, toast the cumin and peppercorns in a dry saucepan over medium-high heat until they’re quite aromatic. Grind them in a spice or coffee grinder and return them to the pan. Add the stock, sesame oil, honey, soy sauce, vinegar, ginger, and habanero. Bring to a boil and reduce to a simmer. After 5 minutes, remove the habanero; continue to simmer the sauce until it’s reduced to 1-1/2 cups, about another 10 minutes. Remove from the heat and strain the sauce through a fine sieve; let cool slightly. Pour the mojo over the shiitake skewers; let sit at room temperature for 30 minutes to 2 hours.
Light a grill or broiler. Remove the skewers from the mojo, letting any excess drip back into the pan. Transfer the mojo to a nonreactive saucepan and simmer until reduced to about 1/2 cup. Meanwhile, grill or broil the shiitakes until well-browned, 3 to 6 minutes.
Boil the somen noodles until just al dente (about 1 min. after the water comes back to a boil), drain well, and toss with the sesame oil. Mound the noodles in four shallow bowls, top with the grilled shiitake skewers, and drizzle with the reduced mojo.
nutrition information (per serving):
sat fat g
Photo: Ben Fink