This wonderful teriyaki sauce is one of the easiest sauces to make, it is deliciously piquant and so versatile that it can be used on nearly anything: meat, vegetables, noodles or grains. I always turn to this sauce when I am not sure what to cook. My favourite one is teriyaki salmon or chicken served on steamy hot rice with a side of nori seaweed and green leafy vegetables.
But today, I opt for a vegetarian version with my new found favourite king oyster mushroom. This mushroom has the most meaty texture with the least water content compares to all of its other contemporaries. It holds its shape beautifully when cooked which makes it a brilliant replacement for meat.
In this dish, the powerful flavour of the teriyaki sauce is complimented with refreshing and naturally sweet snow peas. The snow peas are barely cooked to retain its freshness and crunchiness, it goes perfectly well with the piquant teriyaki sauce and add a lovely contrast to the tender velvety mushroom. Serve with pipping hot rice as a comforting and satisfying meal. If snow peas is not available, raw julienne celery will make a smashing substitute.
Teriyaki King Oyster Mushroom with Snow Peas
- 3-4 large (about 220g-250g) king oyster mushroom, wipe clean with a clean, damp kitchen towel, slice lengthwise (about 3mm thick)
- a large handful of snow peas, trim both ends
- sesame seeds for garnish
- 1 tbsp. of butter (or vegetable oil if vegan)
For the teriyaki sauce:
- 80ml tamari (or regular soy sauce if not gluten free)
- 80ml Japanese mirin
- 1 tbsp. sake
- 1 tbsp. brown sugar (or honey)
- 1 tsp. sesame oil
- Steamed Jasmine rice or Japanese short grain rice
Combine all teriyaki ingredients in a large mixing bowl and stir well, add the sliced mushrooms to the bowl and marinate for about 5 minutes (make sure all sides are covered with the sauce). Remove and transfer the mushrooms to a plate. Reserve the marinade.
Prepare a bowl of ice cold water, set aside. Bring a small pot of water (unsalted) to boil and add the snow peas in the boiling water for 20 seconds. Remove them with a slotted spoon and put them straight in the bowl of prepared ice water, it will stop them from cooking further and retain the lovely green colour. Drain and pat dry with clean kitchen towel. Finely chop them into julienne, set aside.
Melt the butter on medium high heat in a shallow frying pan and add and arrange the mushrooms in one layer, fry for about 4 minutes in medium low heat (turn a few times during cooking, you might need to do them in batches), make sure you don’t burn them. Transfer them to a plate and keep warm, set aside.
Pour in the reserved teriyaki sauce into the same pan we used for the mushrooms, and simmer until the sauce is thicken (about 1-2 minutes). Remove from heat.
Sprinkle the sesame seeds on the mushrooms and topped with the shredded snow peas. Spoon the thicken teriyaki sauce on the mushroom and snow peas. Served immediately with steamy hot rice.