I do love mushrooms and the best mushroom I have ever tasted was my grandmother’s meaty Shiitake. She used to grow Shiitake in a wood near her house and my family was lucky to enjoy the harvest. Whatever way they were cooked, those mushrooms were so chewy and crunchy and delicious. This dish is one way to enjoy those thick meaty mushrooms. I first used Australian-grown Shiitake, that are quite pricy, but the texture was very wrong. I think King Oyster mushrooms are best suited for this dish.
King Oyster Mushrooms 2 large mushrooms *about 300g
Oil 1 to 2 tablespoons
Sesame Oil 1 teaspoon
Ginger 1 small piece *finely chopped
Garlic 1 to 2 *finely chopped
Brown Sugar OR White Sugar 2 tablespoons
Soy Sauce 3 to 4 tablespoons
Rice Vinegar 1 tablespoon
Sake (Rice Wine) OR Water 1/4 cup
Potato/Corn Starch Flour 1 teaspoon *mixed with 1 to 2 teaspoons Water
Freshly Cooked Rice 2 servings
Spring Onion 1 *finely chopped
Toasted Sesame Seeds
- Clean the mushrooms and cut into chunky pieces.
- Heat Oil in a large frying pan over medium high heat. Cook mushrooms until lightly browned, transfer to a plate and set aside.
- Lower the heat to low, add Sesame Oil, Ginger and Garlic, and cook stirring for a few minutes or until caramelised.
- Add Sugar, Soy Sauce, Rice Vinegar and Sake (OR Water) and bring to the boil. Then add mushrooms and mix to combine.
- Mix Starch Flour with Water and add it gradually until the sauce thickens.
- Half fill a bowl with freshly cooked rice and cover it with the mushroom mixture. Sprinkle some finely chopped Spring Onion and Sesame Seeds on top.