I made this recipe last year with a few tweaks, this recipe is so simple to make too! I would
recommend to save your teriyaki sauce and put some aside, then cook your mushrooms & add how
much you need. This recipe will be great with your own choice of protein, so let me know what you
make 🙂
Ingredients:
● 1 cup soy sauce
● 2 tablespoons mirin (sweet rice wine)
● 2 tablespoons brown sugar
● 2 cloves garlic, minced
● 1 teaspoon grated ginger
● Cornstarch slurry (2 tbsp of water + 2.5 tsp of cornstarch)
● 4/5 oyster mushrooms
● 2 tablespoons vegetable oil
● Optional toppings: sesame seeds, sliced green onions & chillies
Instructions:
● In a small bowl, combine the soy sauce, mirin, brown sugar, minced ginger & corn flurry slurry
Stir well to combine.
● Place the saucepan with the soy sauce mixture over medium heat and bring it to a simmer.
Cook for about 3-4 minutes, stirring occasionally.
● Heat the vegetable oil in a large skillet or wok over medium-high heat.
● Add the oyster mushrooms to the skillet and sauté for about 5-6 minutes until they become
tender and lightly browned.
● Pour the teriyaki sauce over the cooked mushrooms in the skillet. Stir well to coat the
mushrooms evenly with the sauce & add the minced garlic.
● Reduce the heat to low and let the mushrooms simmer in the teriyaki sauce for another 2-3
minutes.
● Remove from heat and transfer the teriyaki oyster mushrooms to a serving dish.
● Sprinkle with sesame seeds and chopped green onions as optional toppings.
● Serve the homemade teriyaki oyster mushrooms over steamed rice or noodles.
