Teriyaki King Oyster Mushroom
A delicious and authentic sauces recipe for Teriyaki King Oyster Mushroom, prepared with traditional seasonings and techniques.
Ingredients
- • 2 (14 oz. / 400 grams in total) large king oyster mushrooms
- • 2 tablespoons light soy sauce ((or soy sauce, or tamari for gluten-free))
- • 2 tablespoons Japanese sake
- • 2 teaspoons sugar
- • 2 tablespoons peanut oil
- • 2 tablespoons onion (, chopped)
- • Toasted sesame seeds for garnish ((optional))
- • 2 servings steamed white rice (, to serve with)
Preparation Steps
Halve king oyster mushroom lengthwise, then slice into 4mm (slightly more than 1/8 in, double the thickness of a 1-dollar coin) thick slices. Transfer to a big plate.
Combine light soy sauce, Japanese sake, and sugar in a small bowl. Mix well.
Use a dining spoon to distribute the sauce over the mushrooms. Mix with chopsticks until the mushrooms are evenly covered with the sauce. Marinate for 15 minutes.
Add 1 tablespoon peanut oil to a nonstick frying pan and heat over medium high heat until warm. Add 2 teaspoons spring onions and stir a few times.
Cook mushrooms in batches. Spread them across the frying pan without overlapping them. Save the marinating liquid for later use.
Let mushrooms grill without stirring them. When the frying pan gets hot, turn to medium heat (or low heat if the frying pan starts to smoke). When the bottom side turns golden, flip with chopsticks (or tongs) to grill the other side. Keep grilling and flipping, until both sides turn golden brown, with slightly charred edges. The process took me 8 minutes, but your cooking time will vary depending on the type of stove you’re using. Transfer the mushrooms to a plate and set aside.
Add the remaining 1 tablespoon of oil and 2 teaspoons of spring onions. Continue to cook the remainder of the mushrooms. The cooking process will be shorter this time, since the frying pan is quite hot already. Adjust heat between low and medium to cook the mushrooms slowly, with the frying pan remaining hot. The mushrooms should be slightly charred and dehydrated without getting burnt. (I cooked two batches with a 9" / 24 cm frying pan. You might need to cook more (or fewer) batches depending on the amount of mushrooms and the size of your frying pan. Be sure to adjust the amount of oil accordingly.
When the last batch of mushrooms is cooked, add the previous batch(es) back into the frying pan.
Pour the marinade over the mushrooms. Keep cooking over medium low heat until the liquid is absorbed, 2 to 3 minutes.
Place the mushrooms onto the steamed rice. Garnish with the remaining 2 teaspoons of spring onions and the sesame seeds.
Serve hot over steamed rice.