2 servingsKing Oyster Mushroom Rice Bowl Recipe by Hiroko Liston - Cookpad
  1. 2 large King Oyster Mushrooms *about 300g
  2. 1-2 tablespoons Oil
  3. 1 teaspoon Sesame Oil
  4. 1 small piece Ginger *finely chopped
  5. 1-2 Garlic *finely chopped
  6. 2 tablespoons Brown Sugar OR White Sugar
  7. 1 tablespoon Rice Vinegar
  8. 3-4 tablespoons Soy Sauce
  9. 1/4 cup Sake (Rice Wine) OR Water
  10. 2 servings Freshly Cooked Rice
  11. 1 teaspoon Potato/Corn Starch Flour *mixed with 1 to 2 teaspoons Water
  12. Toasted Sesame Seeds
  13. 1 Spring Onion *finely chopped

Cooking Instructions

  1. 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.

  2. Step 2

    Lower the heat to low, add Sesame Oil, Ginger and Garlic, and cook stirring for a few minutes or until caramelised.

  3. Step 3

    Add Sugar, Soy Sauce, Rice Vinegar and Sake (OR Water) and bring to the boil. Then add mushrooms and mix to combine.

  4. Step 4

    Mix Starch Flour with Water and add it gradually until the sauce thickens.

  5. Step 5

    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.