Teriyaki King Oyster Mushroom

Method11 steps · about 35 min

1. 1

   Step 1: Halve king oyster mushroom (2 large) 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.

   Uses 2 large king oyster mushrooms, about 400 g total

2. 2

   Step 2: Combine light soy sauce (2 tablespoons), Japanese sake (2 tbsp), and sugar (2 teaspoons) in a small bowl. Mix well.

   Uses 2 tablespoons light soy sauce (or soy sauce, or tamari for gluten-free) · 2 tbsp Japanese sake · 2 teaspoons sugar

3. 3

   Step 3: 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.

   Marinate mushroom slices · 15 minUses Sliced king oyster mushrooms · Teriyaki marinade

4. 4

   Step 4: Add 1 tablespoon peanut oil to a nonstick skillet and heat over medium high heat until warm. Add 2 teaspoons green onion and stir a few times.

   Uses 1 tbsp peanut oil for first batch · 2 tsp chopped green onion for first batch

5. 5

   Step 5: Cook mushrooms in batches. Spread them across the skillet without overlapping them. Save the marinating liquid for later use.

   Uses First batch of slices · First-batch peanut oil and green onion

6. 6

   Step 6: Let mushrooms grill without stirring them. When the skillet gets hot, turn to medium heat (or low heat if the skillet 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.

   Uses First mushroom batch in skillet

   
7. 7

   Step 7: Add the remaining tablespoon oil and another 2 teaspoons chopped green onion. Cook the remaining mushroom slices until browned with lightly charred edges, adjusting heat to avoid burning. The source uses two batches in a 24 cm skillet; adjust the batch size to your pan.

   Uses Remaining1tbsp peanut oil · 2 tsp chopped green onion for second batch · Remaining mushroom slices

8. 8

   Step 8: When the last batch of mushrooms is cooked, add the previous batch(es) back into the skillet.

   Uses Browned first mushroom batch · Browned remaining mushroom batch

9. 9

   Step 9: Pour the marinade over the mushrooms. Keep cooking over medium low heat until the liquid is absorbed, 2 to 3 minutes.

   Finish mushrooms in reserved marinade · 3 minUses Combined browned mushroom batches · Reserved teriyaki marinade

   
10. 10

    Step 10: Place the mushrooms onto the steamed rice. Garnish with the remaining 2 teaspoons of green onion and the sesame seeds.

    Uses Finished teriyaki mushrooms · 2 servings already steamed white rice · Remaining2tsp chopped green onion for garnish · Toasted sesame seeds for garnish, optional

11. 11

    Step 11: Serve hot over steamed rice.

    Uses Teriyaki mushrooms served over steamed rice