Teriyaki Mushroom Bento

Method4 steps · about 10 min

1. 1

   Step 1: Trim the ends of the king oyster mushrooms (4) and dice them into ½-inch (about 1.3 cm) cubes.

   Uses 4 king oyster mushrooms

   
2. 2

   Step 2: Heat the vegetable oil (2 tablespoons) in a cast-iron or nonstick pan over medium heat. Add the diced mushrooms and fry on all sides until golden brown and caramelized. Do not overcrowd the pan; work in batches if needed so they fry rather than steam.

   Uses Diced king oyster mushrooms · 2 tablespoons vegetable oil

   
3. 3

   Step 3: Add the minced ginger (1 teaspoon) and cook for 1 minute until fragrant. Then add the mirin (2 tablespoons), soy sauce (1 tablespoon), 1–2 teaspoons brown sugar and mushroom-sauce sesame oil (1/2 teaspoon). Mix to coat the mushrooms evenly in the sauce.

   Cook ginger before adding teriyaki seasonings · 1 minUses Golden caramelized king oyster mushrooms · 1 teaspoon ginger (minced) · 2 tablespoons mirin (such as Mizkan Mirin Sweet Cooking Seasoning) · 1 tablespoon soy sauce · 1-2 teaspoons brown sugar · 1/2 teaspoon sesame oil

   
4. 4

   Step 4: Serve the teriyaki mushrooms over ready-cooked steamed rice. For the optional vegetable side, toss 1 cup ready-to-eat steamed, blanched or raw vegetables with the separate 1 teaspoon rice vinegar, 1 teaspoon sesame oil and pinch of salt. Add optional ready-cooked hard-boiled eggs, steamed or pan-fried gyoza, and sliced fresh fruit to complete the bento. Choose accompaniments to suit dietary needs; gyoza fillings vary.

   Uses Teriyaki king oyster mushrooms · Steamed rice · Hard boiled eggs · Gyoza (steamed or pan-fried) · 1 cup steamed, blanched or raw vegetables, optional · Fresh fruit · 1 tsp rice vinegar for optional vegetable side · 1 tsp sesame oil for optional vegetable side