Chashu Oyster Mushrooms

Method3 steps

1. 1

   Step 1: Remove the caps from all 3–4 king oyster mushrooms (about 350–400 g before separating). Keep the caps for another dish; this recipe cooks the stems. Score or prick both sides of every stem with a knife or fork.

   Uses 3-4 king oyster mushrooms (about 350-400g)

2. 2

   Step 2: In a medium pot, combine all 60 ml soy sauce, 60 ml sake, 100 ml water, 1½–2 tablespoons sugar, both scallions (2) cut into 1½-inch pieces, all 15 g sliced ginger and three smashed garlic cloves. Add the optional 1 tablespoon oil and optional single drop liquid smoke (1 drop) if using. Add the complete prepared mushroom-stem batch and bring to a boil. Reduce to a gentle simmer, cover and cook for 7–10 minutes. Rotate the stems, then cover and simmer for a SEPARATE second 7–10 minutes, until deep brown and tender. Uncover, increase to medium-high heat and reduce the actual sauce to about half its present volume, until slightly thickened. Lift out all cooked stems and slice into rounds. Reserve the actual reduced sauce for optional finishing; serve now or continue to stage 3.

   First covered simmer: 7–10 minutes · 10 minUses 60 ml soy sauce (¼ cup) · 60 ml sake (¼ cup) · 100 ml water · 1½–2 tablespoons sugar · 2 scallions, chopped into 1 1/2 inch pieces · 15 g ginger, sliced · 3 garlic cloves (about 9 g), smashed · 1 tbsp oil, optional

   
3. 3

   Step 3: OPTIONAL finish: brush some of the actual reduced cooking sauce onto the cooked mushroom rounds. Put them on a heatproof wire rack over a suitable tray and choose EITHER a brief culinary-torch finish OR broil for about 1–2 minutes, watching closely until lightly charred. Do not use both methods. Serve the complete mushroom batch; unused caps and sauce remain extra ingredients for other dishes.

   Uses Complete cooked and sliced mushroom-stem batch · Actual reduced sauce used only as needed to brush the cooked mushroom rounds