King Oyster Mushroom with Teriyaki Sauce - Best & Simple Vegan Dish!

King oyster mushrooms have a crunchy and chewy texture. Personally, I find using king oyster mushrooms in dishes to be even more delicious than meat!

BigBoy likes to buy king oyster mushrooms from Japan or Korea because they are not only large and plump but also have a crunchy, meaty bite, making for a delightful experience. Teriyaki Chicken is well-known, but this time, we’ll use the famous Japanese teriyaki cooking method to prepare king oyster mushrooms. The mushrooms will absorb the teriyaki sauce completely, bursting with flavour with every bite. Adding a few nuts and herbs makes it even more delicious!

Ingredients (serve 2)

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King Oyster Mushroom	3 pcs
Nuts (any type)	to taste
Fresh Herbs(e.g. parsley, dill, etc.)	few sprigs
Soy Sauce	1.5 tbsp
Sake	2 tbsp
Mirin	2 tbsp
Japanese Rice Vinegar	1 tbsp

Steps

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1. Wipe the king oyster mushrooms clean with a damp paper towel, then slice them. Chop the nuts and herbs.

2. Heat a pan over medium heat, add a suitable amount of oil, and pan-fry the mushroom slices until the surface is slightly charred.

3. Lower the heat, add soy sauce, sake, mirin, and Japanese rice vinegar, and cook until slightly thickened.

4. Return the mushroom slices to the pan and cook until the sauce is absorbed.

5. After plating the mushroom slices, sprinkle with chopped nuts and herbs, and enjoy.