My Go-To King Oyster Mushroom Recipe
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 ...