My Go-To King Oyster Mushroom Recipe

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Photo taken from Eir's non-aesthetic kitchen facebook page

Today in Eir’s non-aesthetic kitchen:

Teriyaki King Oyster Mushroom!
I just bought Hon Mirin for the first time and I was able to make non-Filipino style teriyaki.
I must say I’m not used to it. It’s saltier than I’m used to because readily available teriyaki sauce in the groceries are super sweet... sometimes it has a hint of garlic or ginger (which is a totally valid optional ingredient), but since I was able to buy hon mirin, bam! I’ll make it on my own.
You might ask, why mushrooms? Why not make chicken teriyaki or beef teriyaki? My answer, is because bumili rin ako ng king oyster mushroom because I’m curious. Pwede daw kasi siyang gamitin for non-meat scallops.
Anyway, as any type of experimental food, I did not exactly know what to expect. I was curious and at the same time excited to know what the fuss with king oyster mushroom was all about.
So here I am, chopping up this big mushroom and marinating then pan frying it. My favorite part is tasting it.
If you’ve eaten enoki mushroom (it’s the thin, wispy mushroom usually wrapped in bacon), the king ouster mushroom has a similar taste. It’s a little bit less earthy, but the bite in the texture is great. A bit slimy for me if I’m being honest, but not bad like saluyot or okra (sorry!!! I just really hate slimy food!!!).
The teriyaki sauce was saltier and a little bit more umami than what I’m used to, but overall it’s a good dish.
Should you try making it? Yes! Definitely!
Here’s the recipe:
👉🏼1 pack king oyster mushrooms (about 4 pieces) cap removed and sliced diagonally
👉🏼1/4 cup hon mirin
👉🏼1/4 cup light soy sauce (or kikkoman for japanese flavor)
👉🏼2 tbsp white sugar
👉🏼Toasted seasame seeds for garnis
1. Mix hon mirin, light soy sauce, and white sugar in a bowl until sugar dissolves.
2. Marinate mushrooms in the mirin-soy mixture for 15 minutes.
3. While marinating, toast seasame seeds in low heat in a pan.
4. Grill mushrooms on medium heat (be careful because it gets sticky fast).
5. Once slightly cooked, lower the heat and add about half the marinate to let the mushrooms finish off cooking in the sauce.
6. Remove the mushrooms from the pan, finish off with the seasame seeds. Tadah! You’re done!
Note: I reduced the other half of the marinate for extra teriyaki sauce hehe

Repost from Eir's non-aesthetic kitchen

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