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Serves 2


2 (400 grams) large king oyster mushrooms

2 tablespoons light soy sauce (or soy sauce, or tamari for gluten-free)

2 tablespoons Japanese sake

2 teaspoons sugar

2 tablespoons peanut oil

1 bunch of spring onions , chopped

Toasted sesame seeds for garnish (optional)

2 servings steamed white rice , to serve 


Halve king oyster mushroom lengthwise, then slice into 4mm thick slices. Transfer to a large plate.

Combine light soy sauce, Japanese sake and sugar in a small bowl. Mix well.

Distribute the sauce over the mushrooms ensuring they are evenly covered. Marinate for 15 minutes.

Add 1 tablespoon peanut oil to a large nonstick pan and heat over medium high heat. Add 2 teaspoons of the spring onion and stir a few times.

Cook mushrooms in batches. Spread them across the pan without overlapping them. Save the marinating liquid for later use.

Let mushrooms cook without moving them. If the pan gets too hot reduce to a medium heat or low heat if it starts to smoke. When the underneath is golden turn to cook the other side. Keep cooking and turning until both sides are golden brown with slightly charred edges. Roughly 8-10 minutes depending on the heat.  Transfer the mushrooms to a plate and set aside.

Repeat for the remaining batches of Mushrooms. They 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 pan. Pour the marinade over the mushrooms. Keep cooking over medium low heat until the liquid is absorbed, 2 to 3 minutes.

Serve hot over steamed rice. Garnish with the remaining 2  spring onion and the sesame seeds.

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