Prep Time: 20 mins
Cook Time: 15 mins
400 grams FreshlyGrounds oyster mushrooms
2 tablespoons light soy sauce or tamari for gluten-free
2 tablespoons Japanese sake
2 teaspoons sugar
2 tablespoons peanut oil
2 tablespoons chopped green onion
(optional) toasted sesame seeds for garnish
2 servings steamed white rice to serve with
Slice Oyster mushrooms into 4mm thick slices. Transfer to a big plate.
Combine light soy sauce, Japanese sake, and sugar in a small bowl. Mix well.
Use a dining spoon to distribute the sauce over the mushrooms. Mix with chopsticks until the mushrooms are evenly covered with the sauce. Marinate for 15 minutes.
Add 1 tablespoon peanut oil to a nonstick skillet and heat over medium high heat until warm. Add 2 teaspoons green onion and stir a few times.
Cook mushrooms in batches. Spread them across the skillet without overlapping them. Save the marinating liquid for later use.
Let mushrooms grill without stirring them. When the skillet gets hot, turn to medium heat (or low heat if the skillet starts to smoke). When the bottom side turns golden, flip with chopsticks (or tongs) to grill the other side. Keep grilling and flipping, until both sides turn golden brown, with slightly charred edges. Transfer the mushrooms to a plate and set aside.
Add the remaining 1 tablespoon of oil and 2 teaspoons of green onion. Continue to cook the remainder of the mushrooms. The mushrooms should be slightly charred and dehydrated without getting burnt.
When the last batch of mushrooms is cooked, add the previous batch(es) back into the skillet.
Pour the marinade over the mushrooms. Keep cooking over medium low heat until the liquid is absorbed, 2 to 3 minutes.
Place the mushrooms onto the steamed rice. Garnish with the remaining 2 teaspoons of green onion and the sesame seeds.
Adapted from https://omnivorescookbook.com