King Oyster Mushroom Rice Bowl

Name: How to cook King Oyster Mushroom Rice Bowl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

King Oyster Mushroom Rice Bowl

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.

Ingredient

Food ration :

2 servings

large King Oyster Mushrooms *about 300g

1-2 tablespoons

Oil

1 teaspoon

Sesame Oil

small piece Ginger *finely chopped

1-2

Garlic *finely chopped

2 tablespoons

Brown Sugar OR White Sugar

1 tablespoon

Rice Vinegar

3-4 tablespoons

Soy Sauce

1/4 cup

Sake (Rice Wine) OR Water

servings Freshly Cooked Rice

1 teaspoon

Potato/Corn Starch Flour *mixed with 1 to 2 teaspoons Water

Spring Onion *finely chopped

Cooking instructions

* Step 1

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.